8 SALAD recipes
Very low-fat Italian potato salad with red potatoes, cucumber, tomato, red onion, and olives tossed in fat-free Italian dressing. A lighter, mayo-free take on potato salad.
Italian orange and onion salad with red wine vinegar, oregano, black olives, and chives. No-cook, naturally vegan, and ready in about an hour with a 30-minute chill that lets the flavors bloom.
Pasta salad with marinated artichoke hearts, alfalfa sprouts, black olives, and red wine vinegar dressing. A fresh, oil-free Italian-style cold pasta salad with vegetables.
This salad is pretty hardy, but to turn it into a main dish salad, just add pasta shells, bows, or tortellini.
Roasted eggplant and pepper salad with celery, garlic, black olives, red wine vinegar, and oregano. A make-ahead Italian antipasto served at room temperature.
Make-ahead Italian antipasto with tuna, olives, artichoke hearts, mushrooms, and vegetables simmered in tomato sauce. Freezes for up to three months.
Rotini with shiitake mushrooms marinated overnight in olive oil and red wine vinegar, tossed with prosciutto, sun-dried tomatoes, olives, white wine, and toasted pine nuts.
Hard to go wrong with a Muffuletta sandwich. It was easy and simple to assemble, and it was packed with flavour.