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Italian Salads : View Recipes

 

Showing: A Great Pepper Salad - Italian Eggplant Salad


Photo of: A Great Pepper Salad

A Great Pepper Salad

Submitted by: Kimber 
Three kinds of tangy peppers are tossed together with three cheeses, pepperoni, olives, mushrooms, garlic and herbs in this simple and flavorful marinated salad. 

Photo of: American-Italian Pasta Salad

American-Italian Pasta Salad

Submitted by: Carol Emory 
A creamy, creamy Italian dressing is folded into cooked pasta, salami, black olives, celery and peas. That 's it. Chill overnight in the refrigerator and serve as a main course with crusty bread and a hearty red wine. 

Photo of: Antipasto Pasta Salad

Antipasto Pasta Salad

Submitted by: Dayna 
A nice balsamic vinegar and oil mixture with oregano, parsley and Parmesan whipped in. It compliments this hearty salad, with its robust ingredients - salami, pepperoni, Asiago cheese and lots of tomatoes. Makes twelve magnificent servings. 

Artichoke Salad I

Submitted by: Christine Johnson 
A dash of pepper sauce and Worcestershire make this artichoke rice salad zippy, and a wonderful salad to serve at a barbecue with grilled lamb, or with thick slices of tomato as a satisfying luncheon entree. 

Photo of: Artichoke Salad II

Artichoke Salad II

Submitted by: AMY BARTHELEMY 
Living In: Saint Paul, Minnesota, USA
This savory salad pairs crunchy fresh vegetables like red bell pepper, broccoli, and romaine lettuce with tender mushrooms and artichokes, all topped with an Italian-spiced sour cream dressing. 

Photo of: Bob Evans(R) Mediterranean Pasta Salad

Bob Evans® Mediterranean Pasta Salad

Provided by: Bob Evans®
Full of Mediterranean flavors, this pasta salad includes a medley of bacon, mozzarella, tomatoes, olives, and sun-dried tomatoes. 

Bocconcini Salad

Submitted by: Mario 
Bite-size balls of fresh mozzarella, known as bocconcini make up this great salad. If possible, seek out mozzarella di bufala, made from water buffalo's milk; a specialty of central and southern Italy, it is a softer, creamier mozzarella than that made from cow's milk. 

Photo of: Bruschetta II

Bruschetta II

Submitted by: Maryanne 
A little French ...a little Italian ...and the end result is a sensational appetizer. A scrumptious spinach/basil pesto is whirled in the food processor until of spreading consistency. Slices of baguette are lightly toasted and then anointed with the pesto. 

Photo of: Caesar Salad II

Caesar Salad II

Submitted by: Meesh 
This dressing is not your classic one, but it is a fabulous version. Lots of garlic, a dab of mustard, lemon juice and Worcestershire sauce are blended in a mixer with crumbled croutons. Nice and crunchy when the romaine is tossed and the Parmesan sprinkled on. 

Cannellini Shrimp Salad

Submitted by: P-Pok 
A delicious chilled salad of white kidney (cannellini) beans and shrimp with a zesty herbed dressing. This may be eaten immediately, but is best when left refrigerated several hours, or overnight. 

Photo of: Carrie's Garlic Pesto Tuna Salad Sandwiches

Carrie's Garlic Pesto Tuna Salad Sandwiches

Submitted by: Carrie Biles 
I love creating new variations on tuna sandwiches. This one is made with basil pesto, and served on rye bread with slices of tomato and leaves of lettuce. I made this for my husband's lunch the other day, and he wanted them again for dinner that night! 

Photo of: Cold Spaghetti Salad

Cold Spaghetti Salad

Submitted by: JENNIFER J 
A zesty pasta salad with pepperoni, mushrooms, green olives, and tomatoes. Ready to eat right away, or even better marinated overnight. 

Eggplant Salad

Submitted by: Sandi 
Baked eggplant, peeled and chopped, then tossed with a balsamic vinaigrette with basil and oregano. Great as a side dish or as a dip for crackers or bread. 

Escarole Siciliano

Submitted by: Tammy 
Great flavors in this one - escarole, Kalamata olives, lemon juice and capers. Serve as a side dish or top a just-baked potato. Makes two generous serving. 

Photo of: Feta and Slow-Roasted Tomato Salad with French Green Beans

Feta and Slow-Roasted Tomato Salad with French Green Beans

Submitted by: Andypoc 
Slow-roasted cherry tomatoes bring their concentrated, sweet flavor to a salad made with arugula and green beans, and topped with toasted pine nuts and feta cheese. 

Fresh Mozzarella Pasta Salad

Submitted by: Meghan 
A pasta salad version of a classic Italian dish, this combines orzo, fresh mozzarella cheese, tomatoes, and basil, for a perfect summertime dish.  

Photo of: Insalata Caprese I

Insalata Caprese I

Submitted by: katquilter 
Thick wedges of ripe tomatoes, fresh Mozzarella and slices of red onion are tossed in olive oil and vinegar and sprinkled with chopped, fresh basil. Chill and eat. 

Photo of: Insalata Caprese II

Insalata Caprese II

Submitted by: Marina 
Because this salad is so simple, fresh, top quality ingredients are important. 

Photo of: Insalata Tricolore

Insalata Tricolore

Submitted by: devilsdancefloor 
Home Town: Wilmington, Delaware, USA
Sliced beefsteak tomatoes are topped with avocado slices and fresh mozzarella, then drizzled with olive oil and balsamic vinegar. When I was in Italy, I ate this as much as possible. It's so easy and so delicious. Perfect as a starter for entertaining or a simple lunch. Have some ciabatta bread and olive oil on the side for dipping. 

Italian Eggplant Salad

Submitted by: SANDI149 
Home Town: New York, New York, USA
Roasted eggplant is dressed in an herbed balsamic vinaigrette dressing. If you like eggplant, you will love this recipe. This is very easy to make. Can be used as a side dish or for a spread on crackers. 
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