Best Pittsburgh Salad Recipes

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PITTSBURGH SALAD



Pittsburgh Salad image

Provided by Robert Irvine : Food Network

Time 30m

Yield 4

Number Of Ingredients 13

4 ounces white balsamic
1 ounce Dijon mustard
1 teaspoon salt
1/2 teaspoon ground white pepper
4 ounces 80/20 vegetable olive oil blend
1 head iceberg lettuce
2 ounces grapeseed oil
1 pound beef medallions
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 large vine ripe tomato, sliced 1/4-thick
1/2 cup red onion rings (1/4-inch thick)
1 cup crumbled blue cheese

Steps:

  • For the dressing: In a small bowl, whisk together the vinegar, mustard salt and pepper. Next, slowly drizzle in the oil until smooth and emulsified.
  • For the salad: Peel and clean the exterior of the lettuce head, then from top to bottom, slice and quarter the lettuce. Next, over medium-high heat, add grapeseed oil to a saute pan and allow to warm. Sprinkle both sides of each medallion with the salt and pepper, and then add the medallions to the pan. Allow the medallion to cook, in batches if needed, for 2 to 3 minutes on the first side, and then flip and repeat the process. After cooking the second side, remove and allow the medallions to rest. To build the salad, lay the lettuce on plate, and then add the tomato, onion, blue cheese and 2 ounces of dressing and serve.

PITTSBURGH FOOTBALL SUNDAY PASTA SALAD



Pittsburgh Football Sunday Pasta Salad image

I created this pasta salad when I needed something to bring to a football party and didn't have time to go to the store. Since then, it's become a staple! Every bite is always eaten! Use whatever type of pasta you like. I like to mix varieties together.

Provided by LovelyRitaMetermaid

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 45m

Yield 6

Number Of Ingredients 14

1 ½ pounds uncooked penne pasta
⅓ cup light mayonnaise
1 (8 ounce) bottle Italian-style salad dressing
¼ teaspoon Italian seasoning, or to taste
¼ teaspoon garlic powder, or to taste
¼ teaspoon cayenne pepper, or to taste
salt and ground black pepper to taste
½ (12 ounce) package broccoli coleslaw mix
2 Roma tomatoes, diced
1 cucumber, diced
1 (3 ounce) can tuna, drained
¼ cup shredded Cheddar cheese
¼ cup shredded Monterey Jack cheese
2 green onions, chopped

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink. Rinse with cold water to stop the cooking process.
  • Combine the mayonnaise, salad dressing, Italian seasoning, garlic powder, cayenne pepper, salt, and pepper in a blender; blend until completely mixed.
  • Place the coleslaw mix, tomatoes, cucumber, tuna, Cheddar cheese, Monterey Jack cheese, green onions, and the cooked pasta in a large bowl; pour mayonnaise mixture into the bowl; toss to coat. Serve cold.

Nutrition Facts : Calories 595.6 calories, Carbohydrate 93.3 g, Cholesterol 13.4 mg, Fat 16.4 g, Fiber 5.2 g, Protein 21.9 g, SaturatedFat 4.2 g, Sodium 789.2 mg, Sugar 10.7 g

PITTSBURGH CHICKEN AND FRIES SALAD



Pittsburgh Chicken and Fries Salad image

A salad topped with spicy chicken and fries? You betcha! Try it and see how salad night could become your family's favorite night!

Provided by My Food and Family

Categories     Home

Time 15m

Yield 2 servings

Number Of Ingredients 6

1 pkg. (4.72 oz.) WEIGHT WATCHERS SMART ONES Spicy Chicken Strips & Fries
1/2 cup plain nonfat Greek-style yogurt
1 tsp. ranch salad dressing mix
2 cups shredded romaine lettuce
2 cups chopped cucumbers
2 tomatoes, chopped

Steps:

  • Microwave SMART ONES as directed on package.
  • Meanwhile, mix yogurt and dressing mix until blended.
  • Toss lettuce with cucumbers and tomatoes in medium bowl. Cut SMART ONES into 1/2-inch pieces; spoon over salad. Drizzle with yogurt mixture.

Nutrition Facts : Calories 240, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 16 g

PITTSBURGH PASTA SALAD



Pittsburgh Pasta Salad image

One of our favorite dishes to make during the summer is pasta salad. It is perfect on a hot day when all you want to eat is something light and cool. It also makes a perfect side dish...or a main course. Whatever your heart desires, pasta salad will always be there for you...until it betrays you after you finish the last bite!

Provided by davidhugentobler30

Categories     Low Cholesterol

Time 1h42m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 6

1 lb tri-colored pasta
8 ounces of your favorite Italian dressing (we like Kraft Zesty Low Fat)
1 chopped green pepper
1 chopped red pepper
1 medium chopped onion
2 ounces parmesan cheese, grated

Steps:

  • Step 1 - Measure out the water. The perfect water to pasta ratio is 1 gallon (16 cups) of water for every 1 pound of pasta. Too much water will take too long to boil and too little water will cause the pasta to clump.
  • Step 2 - Add COLD water to the pot. Hot sink water will contain more impurities than cold sink water. Use a big enough pot that will hold the water and pasta. Make sure it has a large base so that the water will boil faster. This is a pretty easy step.
  • Step 3 - Bring the water to a fast, raging boil. Also, add a little bit of salt to the water (about 1-2 tablespoons) but don't add any olive oil! This will season the pasta as well as quicken the time for the water to boil.
  • Step 4 - Add the pasta to the water and do NOT cover with a lid. Also, do not add the pasta until Step 3 is reached and make sure the water is back to boiling after the pasta is added. Start your timer after the water reaches a boil again.
  • Step 5 - After 1 minute, give the pasta a stir. After that leave it alone!
  • Step 6 - Test your pasta after 4 minutes. The proper amount of time it takes to cook pasta "al dente," or tender but firm, varies for all the different types of pastas. So keep testing your pasta every minute from here on out. The entire time to cook should probably it between 8 to 12 minutes.
  • Step 7 - Once the pasta is "al dente," remove it from the heat and drain it immediately into a colander to stop the cooking process. If you wait too long, your pasta will over cook and become too mushy. If for some strange, unforeseen reason, you can't immediately do this, add about 1/2 to 1 cup of cold water to the pot. This will lower the temperature enough to stop the cooking.
  • Step 8 - Don't over drain the pasta, it should still remain moist. Also, NEVER RINSE OFF THE PASTA! Unless the recipe calls for it. After you have drained the pasta, return it to the pot or a pan and add whatever sauce you made to it. This will keep the pasta from sticking together.
  • 2.) Once pasta is cooked, drain and place in fridge to cool for about an hour.
  • 3.) Remove from fridge and mix together the chopped red and green peppers, chopped onion, Italian dressing and Parmesan cheese into the bowl.
  • 4.) Place this in the fridge for another 30 minutes.

Nutrition Facts : Calories 450.2, Fat 14.7, SaturatedFat 3.6, Cholesterol 8.3, Sodium 536.3, Carbohydrate 64.9, Fiber 3.5, Sugar 7.3, Protein 14.3

PITTSBURGH STEAK SALAD



Pittsburgh Steak Salad image

A Pittsburgh Favorite

Provided by Dee Dzura @deed68

Categories     Beef Salads

Number Of Ingredients 11

romaine and iceberg lettuce
2 tomatoes
1/2 cucumber
1 onion
french fries
strip steak
3/4 cup(s) mozzarella cheese
ranch dressing
olive oil
garlic salt
pepper

Steps:

  • Chop steak up into bite size pieces, season with garlic salt and pepper and cook in skillet in olive oil.
  • Spread french fries on parchment paper with chopped onion and cook on baking sheet in olive oil until done.
  • Combine salad ingredients.
  • Toss salad ingredients, steak, and french fries.
  • Add ranch dressing to salad.

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