CAPRESE MACARONI SALAD
When fresh tomatoes and basil are abundant in the summer, I like to make this wonderful Caprese macaroni salad. -Debbie Glasscock, Conway, Arkansas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 7 servings.
Number Of Ingredients 11
Steps:
- Cook macaroni according to package directions; drain and rinse with cold water. Cool completely., For dressing, in a small bowl, combine mayonnaise, dressing mix, sugar, mustard, salt and pepper. In a large bowl, combine tomatoes, mozzarella and macaroni. Add dressing; gently toss to coat. Refrigerate until serving. Top with basil and Parmesan before serving.
Nutrition Facts : Calories 397 calories, Fat 31g fat (8g saturated fat), Cholesterol 29mg cholesterol, Sodium 458mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 10g protein.
INSALATA CAPRESE
(TInsalata caprese (literally, the salad from Capri) is the perfect summertime dish for cooks in a hurry; slicing is the hardest part. Can be prepared in 45 minutes or less.
Provided by Faith Willinger
Categories Salad Tomato Appetizer No-Cook Vegetarian Quick & Easy Mozzarella Basil Summer Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- On a large platter arrange tomato and mozzarella slices and basil leaves, alternating and overlapping them. Sprinkle salad with oregano and arugula and drizzle with oil. Season salad with salt and pepper.
CAPRESE SALAD
Make this classic Italian tricolore salad for a starter or side. It's incredibly simple but, when made with perfectly ripe tomatoes, is a real delight
Provided by Adam Bush
Categories Side dish, Starter
Time 10m
Number Of Ingredients 5
Steps:
- Arrange the slices of tomato and mozzarella on a platter, alternating between slices of each, and sprinkle over the basil leaves. Season generously with salt and black pepper, then drizzle over the olive oil and vinegar. Serve straightaway.
Nutrition Facts : Calories 242 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.6 milligram of sodium
PEACH CAPRESE SALAD
During summer, I like to use the fresh ingredients I receive weekly from my local food share, and that's how I created this peach Caprese salad. I use large balls of mozzarella torn into pieces, but you could use smaller mozzarella pearls. -Mounir Echariti, Mendham, New Jersey
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Tear mozzarella into large pieces. On 2 large plates, arrange lettuce, peach wedges, tomato wedges, mozzarella and basil. Drizzle with olive oil and vinegar; sprinkle with salt and pepper.
Nutrition Facts : Calories 343 calories, Fat 26g fat (10g saturated fat), Cholesterol 45mg cholesterol, Sodium 336mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 3g fiber), Protein 12g protein.
CAPRESE CORN SALAD RECIPE
Steps:
- 1 Prepare your grill for high, direct heat. Place the corn cobs still in their husks directly on the grill. Cook for 15 minutes or so, turning every few minutes, so that the husks get completely charred. The corn will steam in the husks. There is no need to soak the corn in water first if the corn is fresh. If you want some char on the corn itself, remove a few of the outer corn husks first, so there is less of a protective layer around the corn. Once the husks are completely charred, remove from the grill and let cool for a few minutes. Then remove the husks and silk. To remove the corn from the cob, stand the shucked cob upright in shallow baking pan or rimmed dish. Hold the cob steady in one hand, and with the other hand use a sharp knife to make downward strokes on the cob, separating the kernels from the cob. Alternatively, if you have frozen corn kernels, you can use them for this salad (4 cups). Just heat a large cast iron pan on medium high to high heat. Put a layer of frozen corn directly on the pan, do not defrost first. Once the corn has browned on one side, stir and let the corn brown some more. Then remove to cool. 2 In a small bowl, whisk together the olive oil, vinegar, salt, and freshly ground black pepper to taste. Adding sugar will depend on how sweet your corn or tomatoes are, so you may want to withhold sugar until the end and add to taste. 3 In a large bowl, toss together the corn, tomatoes, scallions, Mozzarella, and the dressing. Adjust seasonings to taste. Let sit for 10 minutes. 4 Right before serving, stir in the freshly sliced basil.
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