Ciao from Debbie!

Global Recipes -- Marvelous Menus

Recipes > Sample Salads

Roasted Potato Salad
Serves 6-8

Roasting the vegetables for this salad gives it a wonderful, deep flavor.  Enjoy it on a deck beside a pool on a hot summer’s day, as I did when Annie Hines first introduced it to me. 

    3 lb. (1.5 kg) small red or new potatoes
    2 red bell peppers
    1 lg. red onion, chopped
    3 T. olive oil
    3 T. balsamic vinegar

    Optional additions:
    black olives (we like Kalamata)
    pine nuts (toasted in the oven or in a little olive oil on stovetop)
    feta cheese, cubed
    fresh basil leaves
    grilled chicken breast
    prosciutto ham
    artichoke hearts
    sun-dried tomatoes, chopped
    marinated or sautéed mushrooms

 

  Halve potatoes and cut bell peppers and onions into 1/2-inch (1.5 cm) pieces.  Toss the vegetables in 3 T. olive oil with salt and pepper to taste.  Arrange vegetables in one layer in 2 shallow baking pans and roast at 450° F (230° C), stirring occasionally and switching position of pans halfway through roasting time, until potatoes are tender and golden brown, about 30 minutes.  Immediately toss vegetables with 3 T. vinegar.  Just before serving, add any of the optional ingredients and additional oil and vinegar if desired.  Serve warm or at room temperature.  
 
Tortellini & Roasted Vegetable Salad
Serves 8-10
Here’s an extra-special summer salad--roasting the veggies is a bit more effort but the intensity of flavors makes it well worth it!    
    3 C. (150 g) whole medium-sized mushrooms
    1 large zucchini, cubed
    1 small eggplant, cubed (not peeled)
    1 medium red onion, cut into small wedges
    3-4 T. olive oil
    2 (9 oz./250  g) pkgs. cheese tortellini
    6 C. (1.5 liters) torn leaf lettuce
    Dressing:
    4 sun-dried tomato halves in oil, drained and chopped
    2 T. finely chopped fresh basil or 2 tsp. dried basil
    1/2 C. (125 ml) chicken broth             
    2 T. olive oil
    2 T. lemon juice
    1 clove garlic, minced
    1/2 tsp. salt

  Mix dressing ingredients in a jar and shake well; set aside.
  Toss mushrooms, zucchini, eggplant, and onion in olive oil.  Place on 10X15-inch (25X38 cm) jellyroll pan; sprinkle with salt.  Bake at 425° F (230° C) for 20-25 minutes or until browned.  Cool to room temperature.
  Cook tortellini according to package directions; drain.  Toss tortellini and vegetables with dressing.  Place torn lettuce in serving bowl, or on individual serving plates.  Top with tortellini/vegetable mixture.  Best served warm or at room temperature.  Serves 8

Variation:
To serve as a main course, grill or sauté 6-8 chicken breasts.  Cut the meat into 1/2-inch (1.5 cm) cubes and toss in with the tortellini and vegetables.