Day or night for a quick and refreshing meal there is always a fresh salad that can easily be prepared in minutes.
The alternative to a time consuming recipe is a quick salad that not only tastes great but is also healthy and filled with all the nutrition needed for a hard days work or simply relaxing by the poolside or on vacation.
Enjoy these great salad recipes brought to you from our sponsors, friends, our kitchen and visitors like yourselve. Thanks for visiting us, you are always welcome anytime. Don't forget to tell your friends about the italiancook.ca website.
Artichoke Salad with Grand Padano Cheese
Ingredients:
2 raw artichokes, pared down to the hearts
1 tablespoon lemon juice
1/4 lb. Grana Padano, thinly sliced
3 tablespoons Olio Carli Extra Virgin Olive Oil
Directions:
1• Cut artichoke hearts into very thin lengthwise slices.
2• Sprinkle the artichoke slices with the lemon juice.
3• Combine with the other ingredients and toss.
Serves 4 to 6 people.
Sunshine Salad
Ingredients:
60 ml 1/4 cup Slivered almonds
6 Bacon slices, chopped
1.5 litres 6 cups Mixed lettuce
20 Kalamata black olives
1/2 1/2 Red bell pepper, julienned
250 ml 1 cup Grissol Three Bread Butter and Garlic Croutons
15 ml 1 tsp Honey Dijon mustard
15 ml 1 tsp White wine vinegar
60 ml 1/4 cup Vegetable oil
To taste Salt and freshly ground pepper
4 Hard boiled eggs, peeled and sliced
180 g 6 oz Cayer Brie Double Crème
Directions:
1• In a pan over medium heat, toast almonds on both sides.
2• Remove almonds from pan and set aside. In the same pan, over high heat, cook bacon until crispy.
3• Put cooked bacon on some paper towels to remove as much grease as possible. 4 Set aside.
4• In a bowl, mix the lettuce, olives, almonds, bacon, pepper and half the croutons.
5• In a another bowl, whisk together the mustard, vinegar and oil.
6• Add salt and pepper.
7• Pour over salad and toss. Arrange on plates.
8• Sprinkle the rest of the croutons and the egg slices over each plate of salad.
9• Slice the Brie into four equal portions and top each salad portion with a wedge of cheese. Serves 4.
Tomato Salad
Ingredients:
1/4 c Parsley, fresh; chopped
1/4 c extra virgin olive oil
2 tb Vinegar, cider
2 ts Mustard, prepared
1 ts Salt
1 ts Sugar
1/4 ts Pepper
1 Garlic clove; minced
6 sm Tomatoes; firm, ripe, sliced
Description:
Combine the first 8 ingredients, mixing well. Place tomato slices in serving bowl, and pour dressing over all. Cover and let stand at room temperature 20 minutes before serving.
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