|Twelve: A Tuscan Cook Book|
|by Tessa Kiros|
This personal cookbook reflects the Siena-based author's love of the cuisine of her adopted homeland.
1 - 7 of 7 for tuscan salad
In a skillet, ... olives to the salad with a pinch ... or shredded hard Italian cheese. Add a few drops of lemon juice or balsamic vinegar if desired.
21% calorie reduction from traditional recipe. Heat oven to 350°F. Combine Gorgonzola, olive oil and 1/4 teaspoons black pepper. Spread on bread ...
Cook potatoes in boiling, salted water until just tender. Drain potatoes. While they are still hot, stir in rest of ingredients. Can be served warm ...
Combine tuna, beans, ... Add to tuna mixture, toss lightly. Chill. Arrange spinach on serving plate, top with salad. Serve with additional picante sauce.
Combine dressing ingredients and toss with tortellini, olives, green pepper and pimento.
About 20 minutes ... bowl, prepare Italian salad dressing mix as ... mix well. Cover and refrigerate if not serving right away. Makes 8 main dish servings.
Rub a large salad bowl with garlic. ... and vinegar, stir in sugar and oregano. Add dressing to salad and toss. Sprinkle with grated cheese and toss again.
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