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Showing: A Great Pepper Salad - Italian Leafy Green Salad

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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.

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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.

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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.

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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.

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Artichoke Salad II

Submitted by: Amy B.

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.

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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.

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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.

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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.

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Caesar Salad II

Submitted by: Michelle

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.

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California Caprese Salad

Provided by: California Milk Advisory Board

This light and flavorful Mediterranean-style salad is an ideal summer dish. It calls for ciligiene (small fresh mozzarella balls the size of cherry tomatoes), but if unavailable, you can substitute slices or cubes from a larger ball of fresh mozzarella. This salad is intended to be simple–just toss all ingredients together in one bowl and arrange on spinach leaves.

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Cannellini Shrimp Salad

Submitted by: Scott T.

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.

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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.

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Delicious and Easy Mock Risotto

Submitted by: Cynthia Clark

If you love creamy risotto, but can't stand the fuss behind making it, this is a great and creamy and easy alternative! A fantastic side dish that goes great with your favorite chicken recipe.

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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.

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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.

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Insalata Caprese I

Submitted by: Kathy Burns

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.

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Insalata Caprese II

Submitted by: Marina
Provided by: M&M's

Because this salad is so simple, fresh, top quality ingredients are important.

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Insalata Tricolore

Submitted by: DARCYSTARZ7

Home Town: Wilmington, Delaware, USA

Living In: Brighton, Sussex, England, U.K.

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.

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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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Italian Leafy Green Salad

Submitted by: Robyn Webb

This is a very, very healthy and hearty salad with a fabulous grapeseed oil and balsamic vinegar dressing. It offers a quartet of greens - escarole, romaine, radicchio and green-leafed lettuce, as well as peppers, green onions and cherry tomatoes. Serves six.

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Italian Salads : View Recipes

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A Great Pepper Salad

American-Italian Pasta Salad

Antipasto Pasta Salad

Artichoke Salad I

Artichoke Salad II

Bob Evans® Mediterranean Pasta Salad

Bocconcini Salad

Bruschetta II

Caesar Salad II

California Caprese Salad

Cannellini Shrimp Salad

Cold Spaghetti Salad

Delicious and Easy Mock Risotto

Eggplant Salad

Escarole Siciliano

Insalata Caprese I

Insalata Caprese II

Insalata Tricolore

Italian Eggplant Salad

Italian Leafy Green Salad

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