Italian Flag Salad Recipes

Steps:

• For vinaigrette, in a small bowl, whisk the first 6 ingredients; gradually whisk in oil until blended. Stir in onion., In a large bowl, lightly toss arugula with 1/4 cup vinaigrette. Arrange evenly in a large rectangular serving dish., For stars, place blueberries over arugula at the top left corner. For stripes, arrange watermelon and cheese in alternating rows. Drizzle with remaining vinaigrette. Serve immediately.

Steps:

• To make the dressing: Combine the olive oil, vinegar, goat cheese, shallot, 1/4 teaspoon salt and some freshly ground black pepper in a jar. Tightly close the lid and shake until thoroughly combined. Set aside. To make the salad: Combine the spring mix, romaine, tomatoes, radishes, pecans and goat cheese in a large bowl. Pour over the dressing and toss to combine. Adjust seasoning as needed. Serve immediately. Recipe courtesy of Valerie Bertinelli Read more at: http://www.foodnetwork.com/recipes/valerie-bertinelli/italian-flag-salad.html?oc=linkback

Steps:

• Make sure you serve this on a white platter!
• Wash and dry the tomatoes.
• Remove the stem and cut into slices, approximately 1/2 inch thick, lengthwise.
• Arrange slices decoratively on platter.
• Drizzle with just the barest amount of olive oil, sprinkle lightly with salt (sea salt is wonderful!) and coarsely ground, FRESH black pepper.
• Cut the mozzarella into slices approximately 1/3 inch thick and arrange 1 slice of cheese per slice of tomato.
• (the mozzarella balls available in Greece are pretty small- maybe 3-4oz).
• What you want is a white slice of cheese just covering the tomato slice, but with the red of the tomato peeking through.
• Dot each mozzarella round with 1/2 to 3/4 tsp of pesto.
• Serve with lots of crusty bread!

Steps:

• Cook the pasta in a large pot of boiling water until al dente; drain.
• While the pasta's cooking, mix next four ingredients together in a large bowl.
• Add cooked pasta; toss so pasta is thoroughly coated with oil and tomatoes are distributed evenly.
• Sprinkle with black pepper to taste and shreds of basil and toss again.
• Crumble feta on top.
• Toss again just before serving.