WARM GREENS WITH BALSAMIC VINAIGRETTE
A warm vinaigrette tossed with fresh salad greens and toasted pine nuts makes for a fabulous flavor experience.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 6
Number Of Ingredients 12
Steps:
- In tightly covered container, shake all vinaigrette ingredients until well blended. Makes 1 cup vinaigrette; use 1/3 cup for this recipe.
- In 10-inch nonstick skillet, heat 1/3 cup balsamic vinaigrette to boiling over medium heat. Cook mushrooms in vinaigrette 3 minutes; remove from heat.
- Add remaining salad ingredients. Toss 1 to 2 minutes or until greens begin to wilt. Serve immediately. Sprinkle with freshly ground pepper if desired.
Nutrition Facts : Calories 130, Carbohydrate 5 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 120 mg
SALAD WITH PROSCIUTTO & WARM BALSAMIC DRESSING
From "The Splendid Table" by Lynne Rossetto Kasper, this is a favorite in my house. Its very easy to make but impressive to serve for company. Try using different greens. The dressing can be made in advance and kept at room temp for up to a few hours. This is great for a light main dish as well as a salad course. Serve with a good bread to sop up the dressing.
Provided by Ilysse
Categories European
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Assemble the salad by washing, drying and tearing the lettuce and tossing together with the onions, pignoli, scallions, cheese, and prosciutto.
- In a medium skillet slowly cook the garlic in the olive oil until soft and barely colored.
- Remove the garlic with a slotted spoon and discard.
- Turn the heat to medium high and add the vinegars to the oil.
- Cook a few minutes then add the brown sugar and cook until dissolved.
- Toss the hot dressing with the salad and season with salt and pepper.
Nutrition Facts : Calories 395.8, Fat 36.1, SaturatedFat 6.4, Cholesterol 10.3, Sodium 267.6, Carbohydrate 12, Fiber 3.6, Sugar 5.1, Protein 9.4
SPINACH SALAD WITH ORANGE VINAIGRETTE
Provided by Giada De Laurentiis
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Place the prosciutto slices on a baking sheet and bake until just crisp, about 10 minutes. Let cool. Crumble the prosciutto slices into a container and store in the refrigerator.
- In a blender, combine the orange zest, orange juice, balsamic vinegar, honey, garlic, salt, and pepper. Blend until smooth. With the blender running, add the olive oil in a steady stream until combined. Transfer to a container and store in the refrigerator.
- To serve, put the spinach in a large bowl. Toss with enough of the vinaigrette to coat the spinach. Sprinkle with the crisp prosciutto crumbles, toss again, and serve.
SHRIMP AND PROSCIUTTO WITH BALSAMIC DRESSING
Categories Salad Pork Appetizer Roast Shrimp Chickpea Bell Pepper Summer Prosciutto Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 10 as a first-course
Number Of Ingredients 9
Steps:
- Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag. Let stand 10 minutes. Peel and seed peppers, then cut into matchstick-size strips. Transfer to large bowl. Add garbanzo beans and quartered artichoke hearts.
- Bring large saucepan of salted water to boil. Remove from heat. Add shrimp. Let stand until just cooked through, stirring occasionally, about 5 minutes. Drain. Pat dry with paper towels. Transfer shrimp to small bowl. Chill until cold. Wrap each shrimp with 1 prosciutto strip. (Can be made 8 hours ahead. Cover garbanzo bean mixture and prosciutto-wrapped shrimp separately and refrigerate.)
- Place radicchio leaves on plates. Toss garbanzo bean mixture with enough Balsamic Dressing to coat. Season to taste with salt and pepper. Spoon garbanzo bean mixture into radicchio leaves, dividing equally. Top with prosciutto-wrapped shrimp. Drizzle some dressing over shrimp. Garnish plates with pickled peppers and olives and serve.
WARM GARLIC BALSAMIC DRESSING
In the Emilia-Romagna region of northern Italy this dresses an antipasto salad of tart greens, fresh herbs and a pine nuts, all topped with long furls of Parmigiano-Reggiano cheese and Prosciutto di Parma. You could use it this way, or over steamed little new potatoes, tossed with arugula, fresh basil, and red onion. If meat is desired, add thin slices of rare roast lamb and you've a wonderful supper. The dressing is excellent over sauteed scallops or shrimps. Or just spoon it over a mixed salad of curly endive and other assertive greens like the organic salad mixes so popular now. It will overwhelm very delicate ones. Remember if dressing is too acid, simply simmer a little longer. Brands of balsamic to look for are Cavalli, Giusti, Mama Balducci, Noe, or even Fini. Cook time is an estimate.
Provided by Sharon123
Categories Salad Dressings
Time 15m
Yield 2 cups
Number Of Ingredients 6
Steps:
- In a medium skillet combine garlic, oil and some salt and pepper. Cook over medium low until garlic is soft and very light. (If it darkens, it will turn bitter. Throw everything away and start again.) Add the vinegars and sugar. Simmer 2 to 3 minutes.
- Taste by cooling a sample first (it will be very hot), and seeing if there's soft acidity and good sweet/tart balance. If too, acid, continue simmering. If acid is lacking, add a little more vinegar.
- Remove from heat, cover and hold until shortly before serving (up to 3 hours). Taste again, adjusting seasonings if necessary.
- Heat up and spoon over salad.
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