90 SALAD recipes
Italian-American braised chicken and sausage with mushrooms, arugula, and red peppers in a rosemary-wine sauce served over linguini. A hearty Sunday supper.
A cold tuna pasta salad with green chiles, horseradish mayo, green olives, and avocado tossed in shell pasta. Let it sit 2 hours for the flavors to meld.
Warm brown rice salad with sauteed celery, shallots, tarragon, cashews, and alfalfa sprouts dressed in cider vinegar. A quick vegetarian side served at room temperature.
Italian balsamic chicken: grilled chicken breasts marinated in balsamic, olive oil, and herbs, then sliced into strips for salads, wraps, or antipasto boards. Meal-prep friendly protein with big flavor.
Classic Italian focaccia with a slow double rise, generous olive oil, and a customizable topping. Authentic Ligurian flatbread for snacking, sandwiches, or alongside soups and salads.
Wine-poached chicken tossed with rigatoni, fresh basil, sweet red peppers, and olives in a bright garlic-lemon dressing. A chilled Italian pasta salad built for hot summer nights.
Chunky pesto with two kinds of basil, leftover chicken, pecans, and anchovies for depth. A no-cook sauce that turns pasta salad or hot pasta into a full meal.
Italian no-cook tomato cucumber summer salad with red onion, basil, parsley, and a touch of red pepper flakes. Italian-style topping for bruschetta or tossed cold with pasta.
Turkey muffaletta swaps the traditional cured meats for sliced turkey, layered with provolone and a vinegary olive salad of green olives, roasted red peppers, capers and parsley on a hollowed Italian loaf.
This is lovely, fresh, simple, quick and easy pasta dish that can be served as fast as the spaghetti can cook. Fresh Italian flavor rings through and the ingredients are perfectly matched.