Time 25m Yield 24 servings (3/4 cup each). Number Of Ingredients 21 Steps:
In a large bowl, combine the salad ingredients. In a small bowl, whisk the vinaigrette ingredients., Just before serving, pour 3/4 cup vinaigrette over salad; toss to coat. Refrigerate remaining vinaigrette for another use.
Time 20m Yield 14 servings. Number Of Ingredients 11 Steps:
In a large salad bowl, combine the first eight ingredients. Combine salad dressings; pour over vegetable mixture and toss to coat. Cover and refrigerate for at least 4 hours. Stir in cheese just before serving.
Time 35m Yield 4 to 6 servings Number Of Ingredients 10 Steps:
Cook the edamame in a large pot of boiling water until crisp-tender, about 3 minutes. Drain. Rinse with cold water, then drain well and pat dry. Repeat with the green beans and yellow beans. Combine the vegetables in a bowl. Add the vinegar, oil, herbs, 1 teaspoon of salt, and 3/4 teaspoon pepper to a glass screw-top jar. Seal the jar and shake vigorously to mix the vinaigrette. When you’re ready to serve, shake the jar again to re-mix the vinaigrette and pour it over the vegetables. Season with more salt and pepper, if desired. Alternate Method: Whisk the vinegar, 1 teaspoon of salt, and 3/4 teaspoon of pepper in a large bowl to blend. Gradually whisk in the oil. Add all of the beans, tomatoes, basil, and thyme, and toss to coat. Season the salad, to taste, with more salt and pepper, and serve.
Time 8h45m Yield 8 Number Of Ingredients 10 Steps:
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Place eggplant, onion, red bell pepper, green bell pepper, and zucchini on the grill and cook until slightly softened and grill marks have formed on each side, 15 to 30 minutes. Remove vegetables from grill and cut into cubes. Transfer to a large bowl. Add tomatoes, vinegar, olive oil, basil, salt, and pepper. Toss thoroughly. Refrigerate 8 hours to overnight. Toss again before serving.
Time 15m Yield 8 serving(s) Number Of Ingredients 14 Steps:
Combine all ingredients, except tomatoes, in large bowl. Cover and refrigerate overnight, stirring occasionally. Add tomatoes, season with salt and pepper and toss.
Time 3h15m Yield 14 servings, 1/2 cup each Number Of Ingredients 7 Steps:
Cook beans and cauliflower in boiling water in large saucepan 3 to 5 min. or until crisp-tender; drain. Rinse under cold water; drain again. Place bean mixture in large bowl. Add remaining ingredients; mix lightly. Refrigerate 3 hours or until chilled.
Time 20m Yield 4 to 6 servings Number Of Ingredients 9 Steps:
Rinse the sliced shallot under cold water and transfer to a large bowl. Cut the stalks away from the broccoli heads. Using a knife or vegetable peeler, remove the fibrous outer layer of the stalks so its light green insides emerge; compost or discard the outer layer. Thinly slice the stalks crosswise, then thinly slice the heads into bite-size pieces. (A mix of shapes and sizes adds texture to the salad, so chop up the broccoli a few ways; there’s no one right way to go about it.) Transfer to the large bowl as you go, then transfer any loose bits from the cutting board to the bowl. Season the broccoli generously with salt and pepper, then add the almonds, pickled peppers, olives, oil, vinegar and provolone. Toss vigorously with a spoon until everything is combined and the broccoli is shiny with oil. Taste and adjust seasonings with salt, pepper, oil and vinegar as needed. Let sit at least 10 minutes before serving. The salad improves with age as its flavors meld, and it can be refrigerated for up to 4 days. Before serving, bring to room temperature and adjust salt, pepper, oil and vinegar to taste, as flavors change in the fridge.
Time 25m Yield 8 Number Of Ingredients 10 Steps:
In large saucepan, cook and drain tortellini as directed on package, adding cauliflower and broccoli during last minute of cooking time. Rinse with cold water to cool; drain well. Meanwhile, in large bowl, mix tomatoes, onion, parsley, bell pepper and artichokes. Add tortellini, cauliflower and broccoli to salad; stir gently. Add dressing and reserved 1/4 cup artichoke liquid; toss to mix. Serve immediately, or cover and refrigerate until serving time.
Time 20m Yield 8-10 serving(s) Number Of Ingredients 11 Steps:
In a very large salad bowl, combine all vegetables and pasta. Pour dressing over salad and toss to coat. Cover and refrigerate overnight or at least 4 hours. Before serving, stir in cheese cubes.
Yield Makes 8 servings Number Of Ingredients 9 Steps:
Trim fennel (reserving fronds) and remove tough outer layer. Thinly slice fennel crosswise and cauliflower lengthwise (1/8 inch). Slice asparagus on a diagonal (1/8 inch). Combine vegetables in a large bowl. Purée yolks, garlic, anchovies, mustard, lemon juice, and 1/4 teaspoon each of salt and pepper in a blender. With motor running, add oil in a slow stream, blending until dressing is thick and emulsified. Toss vegetables with enough dressing to coat. Season with salt. Sprinkle with fennel fronds. What to drink: Fontaleoni Vernaccia di San Gimignano ‘07
