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Italian Green Salads
RECIPES
Roasted Beet Salad with Candied Walnuts
Iceberg Wedges with Gorgonzola Dressing
Bibb Lettuce with Warm Goat Cheese
Watercress Salad
Roasted Beet Salad with Candied Walnuts
(Serves 4)

Ingredients:

4 red or golden beets
Olive oil for roasting beets
Salt and pepper
6 cups mixed baby greens or mesclun
1/3 cup crumbled blue cheese
2 tablespoons raspberry or red wine vinegar
1/3 cup extra-virgin olive oil
Salt and pepper

Candied Walnuts:
1 cup walnut halves
1/4 cup maple syrup
Pinch of salt

Directions:

To roast the beets:
Preheat the oven to 400 degrees. Cut off the tops and roots of the beets and
peel them. Cut the beets into 2-inch chunks. Place the beets on a baking
sheet. Drizzle the beets with olive oil and toss gently to coat. Season the
beets with salt and pepper. Roast for 35 to 40 minutes or until tender. Remove
from the oven, cool and refrigerate until cold.

To make the candied walnuts:
Preheat a dry skillet over medium-high heat. Add the walnuts, maple syrup and
salt. Cook, stirring constantly, until the syrup caramelized on the nuts, about 3
minutes. Transfer the walnuts to a plate and allow to cool. Break the nuts into
individual pieces.

To assemble the salad:
Place the greens in a salad bowl. Add the chilled beets, blue cheese, and
candied walnuts. Whisk together the vinegar, olive oil, salt and pepper. Pour
the dressing over the salad and gently toss. Serve.
 
Iceberg Wedges with Gorgonzola Dressing
(Serves 2 to 4)

This is such a simple salad but it is delicious when served with a grilled steak.
The dressing can be made ahead of time and refrigerated; in fact, the flavor of
the dressing intensifies the longer that it is stored. Stir to blend before serving
and add more milk to thin, if necessary.

Ingredients:

1 teaspoon olive oil
2-3 slices of prosciutto, coarsely chopped
1/3 cup buttermilk
1/4 cup sour cream
1 garlic clove, minced
2 ounces Gorgonzola cheese, crumbled
Salt and pepper
Half head of iceberg lettuce, core removed, cut into 4 wedges

Directions:

Heat the oil in a small skillet over medium heat. Saute the prosciutto in the oil
until crisp; transfer to a paper towel-lined plate and set aside.

To make the dressing:
In a small bowl, combine the buttermilk, sour cream, garlic, and Gorgonzola.
Season with salt and pepper.

Arrange 1 or 2 lettuce wedges on individual serving plates. Spoon the dressing
over the wedges. Top with the prosciutto and serve.
Bibb Lettuce with Warm Goat Cheese
(Serves 4)

Ingredients:

8 ounces bibb or butter crunch lettuce
10 to 12 grape tomatoes, halved
1 (4 ounces) log of goat cheese
Olive oil
Flavored Italian bread crumbs

Dressing:
3 tablespoons white wine vinegar
1/3 cup walnut oil
Salt and pepper

Directions:

Whisk together dressing ingredients.Gently toss lettuce and tomatoes with
dressing. Arrange lettuce and tomato on individual plates and chill.

Cut goat cheese into eight 1/2-inch thick rounds. Brush both sides of the
cheese with olive oil and coat with bread crumbs. Coat a skillet with olive oil;
add the breaded goat cheese. Saute the cheese rounds until golden brown on
both side, about 5 minutes. Carefully lift each cheese round with a spatula.
Place 2 cheese rounds on each chilled salad. Serve immediately.
Watercress Salad
(Serves 4)

Watercress is a spicy, peppery salad green that is often a refreshing
alternative to lettuce in salads.  Watercress is a member of the mustard
family and has small, dark green, rounded leaves.  This salad is a nice
accompaniment to grilled steak or other beef dishes.

Ingredients:

4 cups watercress

Dressing:
2 tablespoons apple cider vinegar
1 teaspoon sugar
1 teaspoon horseradish
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1/4 teaspoon dry mustard
Salt and pepper
1/3 cup extra-virgin olive oil

Directions:

Place the watercress in a salad bowl. Whisk together the dressing
ingredients.
Pour the dressing over the watercress and gently toss. Serve.
 
 
 
Roasted Beet Salad with Candied Walnuts Iceberg Wedges with Gorgonzola Dressing Bibb Lettuce with Warm Goat Cheese
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Green Salad Recipes
Everyone knows that olive oil is a "good" fat,
but at 120 calories per tablespoon , it's still
best to use sparingly.  Get the best of both
worlds with an oil mister.  Fill it with olive oil,
pump to create pressure for an aerosol-like
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amount of oil to salads, fish, vegetables,
popcorn, and more.
SALAD RECIPES  >  ITALIAN GREEN SALAD RECIPES
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