Bruschetta Salad Recipes
GRILLED STEAK BRUSCHETTA SALAD
You'll want to fire up the grill just to make this impressive entree. The steaks cook quickly, and the salad prep takes almost no time at all. -Devon Delaney, Princeton, New Jersey
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Sprinkle steaks with salt and pepper. Grill, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5 minutes. , Grill bread, covered, for 1-2 minutes on each side or until toasted; place on salad plates., Thinly slice steak; arrange over toast. Top with arugula and bruschetta topping; sprinkle with cheese if desired. Drizzle with dressing.
Nutrition Facts : Calories 412 calories, Fat 26g fat (7g saturated fat), Cholesterol 76mg cholesterol, Sodium 950mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein.
BRUSCHETTA WITH STRAWBERRY AND TOMATO SALAD
Provided by Ted Allen
Categories appetizer
Time 50m
Yield 10 to 15 bruschetta
Number Of Ingredients 8
Steps:
- In a medium bowl, combine the strawberries, tomatoes, garlic, basil, olive oil, balsamic vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Let rest for 30 minutes, stirring now and then.
- Heat a grill or grill pan to medium high. Spread out the bread on a baking sheet and brush with olive oil. Transfer to the grill and toast the bread until golden all over, 2 to 3 minutes per side. Arrange on a platter.
- Cover the warm grilled bread slices with a generous layer of the strawberry-tomato salad. Serve immediately.
BRUSCHETTA DINNER SALAD
Provided by Marian Burros
Categories easy, quick, salads and dressings
Time 20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Turn on broiler, if using.
- Brush olive oil lightly over one side of each bread slice, using no more than 1 tablespoon all together. Cut garlic clove and rub oiled side of bread with the cut side of garlic.
- Prepare stove-top grill, if using. Grill or broil bread on prepared side until it browns.
- Whisk the remaining oil with the vinegar and mustard.
- Trim, wash and dry the arugula, and set aside.
- Wash, trim and thickly slice the tomatoes, leaving any cherry or tiny pear-shaped tomatoes whole.
- Arrange arugula on two plates. Cut toasted bread in half and place the side brushed with oil up. Arrange bread on top of arugula. Arrange tomato slices on the bread, and scatter the remaining tomatoes on the arugula. Sprinkle the dressing over the tomatoes. Then, turn over the tomatoes that are on top of the bread so that the dressing seeps into the bread.
Nutrition Facts : @context http, Calories 413, UnsaturatedFat 14 grams, Carbohydrate 55 grams, Fat 18 grams, Fiber 9 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 460 milligrams, Sugar 17 grams, TransFat 0 grams
BRUSCHETTA PASTA SALAD
Refreshing bruschetta combined with pasta makes for a great side dish or appetizer.
Provided by mauichick01
Categories Side Dish
Time 2h45m
Yield 6
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
- Whisk vinegar, olive oil, garlic, and sugar together to make dressing. Add onion, salt, and pepper; mix well.
- Combine warm pasta and dressing in a large bowl until pasta is well coated. Let cool, about 10 minutes. Add tomatoes, mozzarella balls, and basil to the cooled pasta. Cover and refrigerate for 2 hours before serving.
Nutrition Facts : Calories 319.4 calories, Carbohydrate 26.1 g, Cholesterol 29.3 mg, Fat 17.7 g, Fiber 3.3 g, Protein 12 g, SaturatedFat 6.7 g, Sodium 390.3 mg, Sugar 6.9 g
BRUSCHETTA SALAD WITH FRESH MOZZARELLA
Make a 20-minute bruschetta salad with cubed Italian bread, mozzarella and more. Bruschetta Salad with Fresh Mozzarella will be a weeknight favorite.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield Makes 9 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F. Toss bread cubes with 1/4 cup of the dressing; spread into 15x10x1-inch baking pan. Bake 8 to 12 min. or until lightly toasted, stirring occasionally.
- Meanwhile, mix tomatoes, onions and remaining 1/2 cup dressing in large bowl. Add greens, cheese and basil; toss lightly.
- Add toasted bread cubes just before serving; mix lightly.
Nutrition Facts : Calories 170, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g
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