Best Italian Spring Salad Recipes

SPRING SALAD WITH ASPARAGUS, GOAT CHEESE, LEMON AND HAZELNUTS - PROUD ITALIAN COOK

Spring Salad with Asparagus, Goat Cheese, lemon and Hazelnuts - Proud Italian Cook image

I've been taking full advantage of asparagus season, my fridge is constantly stocked with those tender thin stalks. Besides just roasting them, which is a given, I've been putting them into frittatas, risottos, pasta dishes, tarts and a ton of salads. In this salad today the asparagus is really the star. You give them a [...]

Provided by @MakeItYours

Number Of Ingredients 12

Ingredients

1 bunch of asparagus,on the thin side but thick enough to cut in half lengthwise.
1 cup fresh peas, or frozen and defrosted
½ cup of cooked and prepped fava beans, you could use frozen defrosted lima beans
5 radishes, thinly sliced
2 medium raw zucchini made into ribbons with a vegetable peeler, (no seeds)
½ bunch of red leaf lettuce chopped bite size and a generous handful of arugula mixed together or combination of salad greens of your choice
4 oz. of chevre goat cheese, I used the one with honey
the zest of one lemon, you can cut up a few slices for garnish after
½ cup of toasted hazelnuts, slightly cracked open
shaved Parmigiano Reggiano for top of salad
extra lemons for dressing
olive oil

Steps:

Roast your asparagus on a sheet pan drizzled with olive oil for maybe 5 or 10 minutes on 375 just until the raw taste is gone, you don't want limp asparagus they should still have a good bite to them, so keep checking. Cool them off and them slice them lengthwise.
Make a lemon and olive oil dressing using 2 parts fresh lemon juice to 4 parts olive oil.
In a bowl mash up your goat cheese and loosen it up with 2 tablespoons of the lemon dressing.
Gently toss and coat sliced asparagus into the mixture, adding salt and pepper to taste.
On a large platter assemble the greens, peas, fava beans, radishes, zucchini ribbons all over ending with the goat cheese coated asparagus on top.
Sprinkle the toasted nuts all around.
Spoon lemon dressing all around, as much as you think you need.
Add shavings of Parmiggiano Reggiano on top.
Garnish with a few lemon slices.

ZESTY ITALIAN SPRING SALAD

Zesty Italian Spring Salad image

This Zesty Italian Spring Salad is colorful, too, with a mix of red and green leaf lettuces and pickled jalapeños and carrots.

Provided by My Food and Family

Categories Home

Time 15m

Yield 6 servings

Number Of Ingredients 7

Ingredients

4 cups torn arugula
2 cups torn red leaf lettuce
2 cups torn green leaf lettuce
1 cup KRAFT Shredded Mozzarella Cheese
1 cup pickled jalapeños and carrots, chopped
3/4 cup sliced onions
1/2 cup KRAFT Zesty Italian Dressing

Steps:

Toss first 6 ingredients in large bowl.
Add dressing; toss lightly.

Nutrition Facts : Calories 130, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 720 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g

INSALATA PRIMAVERA (ITALIAN SPRING SALAD)

Insalata Primavera (Italian Spring Salad) image

This is from Luigi Carnacina's "Great Italian Cooking". He calls it Summer Salad, which I think is only half-true. Any salad recipe calling for fresh asparagus means Spring has sprung to me. This doubles well and is a tasty and colorful addition to a lunch buffet. The recipe says to use 1 cup of vinaigrette but I've never used that much. So drizzle it on with caution and use the rest for future salads. And try and cook the asparagus, beans and artichoke hearts to the "al dente" (8 minutes and poke) point so it doesn't become Mushy Spring Salad.

Provided by Elisabetta47

Categories Vegetable

Time 30m

Yield 1 salad, 6 serving(s)

Number Of Ingredients 9

Ingredients

18 asparagus spears, cooked to bright green & firm, chopped in 2-inch pieces
1/2 lb green beans, cooked & halved
6 artichoke hearts, cooked & sliced (or canned artichokes, rinsed & drained)
3 tomatoes, peeled, seeded & quartered
1 cucumber, peeled & thinly sliced
2/3 cup olive oil, extra-virgin
1/3 cup white wine vinegar
2 tablespoons fresh basil, chopped (or any desired fresh herb)
salt and pepper

Steps:

Place the first 5 ingredients in a salad bowl.
Put the oil, vinegar, salt, pepper & fresh herbs in a small jar and shake vigorously.
Drizzle as much of the viniagrette as you like over the salad and toss lightly.

Nutrition Facts : Calories 312.8, Fat 24.5, SaturatedFat 3.5, Sodium 410.4, Carbohydrate 22.2, Fiber 9.7, Sugar 4.8, Protein 6.8

ITALIAN SPRING SALAD

Italian Spring Salad image

You can make a meal on this !!

Provided by Judy Johnson @jjhnsn

Categories Other Salads

Number Of Ingredients 9

Ingredients

1 package(s) grape tomatoes cut in half
1 package(s) mozzarella pearls cut in half
1 can(s) black olives cut in half
1 - medium sweet onion chopped
1/3 cup(s) olive oil
1/3 cup(s) red-wine vinegar ( you can use a vinegarette if you wish)
1/2 tablespoon(s) garlic powder
2 tablespoon(s) fresh basil chopped finely
2 tablespoon(s) sugar for blending

Steps:

mix all items in a bowl except for the liquids
put all liquids and spices in a bowl and blend well then pour over content
If you like, add pepperoni. I place the slices on a paper towel and microwave for 45 seconds... then squeeze the grease out with another paper town before I add these to anything which helps prevent indigestion !!