Best Italian Flag Salad Recipes

Italian Flag Salad (Valerie Bertinelli) Recipe - (4.4/5) image

Provided by peridot728

Number Of Ingredients 13

Dressing:
1/2 cup olive oil
1/2 cup red wine vinegar
1 tablespoon crumbled goat cheese
1/2 small shallot, minced
Kosher salt and freshly ground black pepper
Salad:
5 ounces spring lettuce mix
1 head romaine, chopped (about 4 cups)
2 cups cherry tomatoes, halved
1 cup sliced radishes
1 cup pecans
3 tablespoons crumbled goat cheese

Steps:

To make the dressing: Combine the olive oil, vinegar, goat cheese, shallot, 1/4 teaspoon salt and some freshly ground black pepper in a jar. Tightly close the lid and shake until thoroughly combined. Set aside. To make the salad: Combine the spring mix, romaine, tomatoes, radishes, pecans and goat cheese in a large bowl. Pour over the dressing and toss to combine. Adjust seasoning as needed. Serve immediately. Recipe courtesy of Valerie Bertinelli Read more at: http://www.foodnetwork.com/recipes/valerie-bertinelli/italian-flag-salad.html?oc=linkback

Italian Flag Salad image

Provided by Valerie Bertinelli

Categories side-dish

Time 15m

Yield 8 servings

Number Of Ingredients 11

1/2 cup olive oil
1/2 cup red wine vinegar
1 tablespoon crumbled goat cheese
1/2 small shallot, minced
Kosher salt and freshly ground black pepper
5 ounces spring lettuce mix
1 head romaine, chopped (about 4 cups)
2 cups cherry tomatoes, halved
1 cup sliced radishes
1 cup pecans
3 tablespoons crumbled goat cheese

Steps:

To make the dressing: Combine the olive oil, vinegar, goat cheese, shallot, 1/4 teaspoon salt and some freshly ground black pepper in a jar. Tightly close the lid and shake until thoroughly combined. Set aside.
To make the salad: Combine the spring mix, romaine, tomatoes, radishes, pecans and goat cheese in a large bowl. Pour over the dressing and toss to combine. Adjust seasoning as needed. Serve immediately.

Italian Flag Salad (Caprese) image

Provided by evelynathens

Categories Cheese

Time 10m

Yield 4 serving(s)

Number Of Ingredients 4

4 perfect ripe aromatic roma tomatoes
2 (4 ounce) fresh mozzarella balls (the kind in liquid)
1 (3 1/2 ounce) jar pesto sauce (or homemade if you have the inclination)
olive oil

Steps:

Make sure you serve this on a white platter!
Wash and dry the tomatoes.
Remove the stem and cut into slices, approximately 1/2 inch thick, lengthwise.
Arrange slices decoratively on platter.
Drizzle with just the barest amount of olive oil, sprinkle lightly with salt (sea salt is wonderful!) and coarsely ground, FRESH black pepper.
Cut the mozzarella into slices approximately 1/3 inch thick and arrange 1 slice of cheese per slice of tomato.
(the mozzarella balls available in Greece are pretty small- maybe 3-4oz).
What you want is a white slice of cheese just covering the tomato slice, but with the red of the tomato peeking through.
Dot each mozzarella round with 1/2 to 3/4 tsp of pesto.
Serve with lots of crusty bread!

Pasta Bandiera - Italian Flag Pasta Salad image

Provided by Molly53

Categories Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb penne or 1 lb ziti pasta
3/4 cup olive oil
1/2 cup kalamata olive, pitted (or more, to taste)
2 -3 large fresh tomatoes, chopped
1 jalapeno pepper, seeded and minced (optional)
black pepper
10 -12 leaves fresh basil, julienned
1/4 lb feta cheese, crumbled

Steps:

Cook the pasta in a large pot of boiling water until al dente; drain.
While the pasta's cooking, mix next four ingredients together in a large bowl.
Add cooked pasta; toss so pasta is thoroughly coated with oil and tomatoes are distributed evenly.
Sprinkle with black pepper to taste and shreds of basil and toss again.
Crumble feta on top.
Toss again just before serving.

Nutrition Facts : Calories 874.4, Fat 50.9, SaturatedFat 10.4, Cholesterol 25.4, Sodium 450.2, Carbohydrate 95.8, Fiber 14.1, Sugar 3.6, Protein 13.5