Best Italian Flag Salad Valerie Bertinelli Recipes

Italian Pizzeria Salad image

Provided by Valerie Bertinelli

Time 40m

Yield 8 servings (16 cups)

Number Of Ingredients 16

1/2 cup red wine vinegar
1/3 cup extra-virgin olive oil
1 tablespoon minced shallot
1 teaspoon honey
1/2 teaspoon Dijon mustard
1/4 teaspoon kosher salt
Pinch crushed red pepper
12 ounces marinated artichoke quarters, drained and halved lengthwise
10 1/2 ounces cherry tomatoes, halved
8 ounces ciliegine mozzarella (cherry-size mozzarella balls), halved
6 ounces pitted medium black olives, drained
1 head romaine lettuce, quartered lengthwise and sliced into 1/2-inch pieces
5 ounces spring mix lettuce
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano (see Cook's Note)
Kosher salt

Steps:

For the vinaigrette: In a jar, combine the vinegar, oil, shallot, honey, mustard, salt and crushed red pepper. Seal with a lid and shake until emulsified. Refrigerate until ready to use.
For the salad: Combine the artichokes, tomatoes, mozzarella and olives in a salad bowl. Toss with 1/3 cup vinaigrette. Marinate in the refrigerator for at least 20 minutes and up to 1 hour.
When ready to serve, add the romaine, spring mix, basil and oregano and season with salt. Serve immediately.

Italian Tuna Salad image

Provided by Valerie Bertinelli

Categories main-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 13

3 tablespoons mayonnaise
1 tablespoon capers, chopped
1 tablespoon sweet pickle relish
1 1/2 teaspoons Dijon mustard
2 slices jarred sweet and hot cherry peppers, chopped
2 slices jarred sweet and hot cherry peppers, chopped
1 to 3 kalamata or nicoise olives, pitted and chopped
1 hard-boiled egg, chopped
One 7-ounce jar Italian tuna packed in oil, drained
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
White bread, such as Wonder Bread, crusts removed and quartered, for serving
Sesame crackers, for serving

Steps:

In a bowl combine the mayo, capers, relish, mustard, peppers, olives, eggs and tuna. Mix to combine. Season with salt and pepper. Serve on the quartered white bread and the sesame crackers.

Beverly Hills Chopped Salad image

Provided by Valerie Bertinelli

Categories side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 11

2 vine-ripe tomatoes, seeds removed and chopped
1 head iceberg lettuce, chopped
1 romaine heart, chopped
One 15-ounce can chickpeas, rinsed and drained
5 ounces dry salami, julienned
1 cup grated fresh mozzarella
1/3 cup olive oil
1/3 cup freshly grated Parmesan
1/3 cup white wine vinegar
1 teaspoon dry mustard
Kosher salt and freshly ground black pepper

Steps:

Add the tomatoes, iceberg, romaine, chickpeas, salami and mozzarella to a large salad bowl.
Add the olive oil, Parmesan, vinegar, mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper to a measuring cup or mason jar. Whisk to combine.
Add the dressing to the salad and toss to combine. Serve immediately.

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