Grapefruit, Onion, and Basil Salad

Prep Time: 10 min Level: Easy
Yield: 6 to 8 servings


Ingredients

2 grapefruits, trimmed of skin and cut into large slices
1/2 red onion, peeled and thinly sliced
1/3 cup pitted chopped black olives
1 bunch basil, leaves thinly sliced (about 1 cup)
2 tablespoons chopped chives
3 tablespoons aged balsamic vinegar
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper



Directions

Place the grapefruit slices in a slightly overlapping pattern on a serving platter. Sprinkle the onion slices over the grapefruit. Then sprinkle the olives. Top with the basil and chives. Drizzle the balsamic vinegar and olive oil over the salad. Sprinkle with salt and pepper and serve.


From: foodnetwork.com

Neopolitan Calamari and Shrimp Salad

Cook Time: 15 min
Level: Easy
Yield: 4 to 6 servings


Ingredients

4 cups chicken broth
1/2 pound orzo pasta (about 1 cup)
1/2 pound calamari, whole bodies and tentacles
1/2 pound shrimp, peeled and deveined
2 zucchini, sliced lengthwise, about 1-inch wide
1 Japanese eggplant, sliced lengthwise, about 1-inch wide
2 Roma tomatoes, halved lengthwise
1 (15-ounce) can cannellini beans, drained and rinsed
3 ounces arugula (about 3 cups)
3/4 cups chopped fresh basil leaves
1/4 cup chopped fresh flat-leaf parsley
2 lemons, juiced
2/3 cup extra-virgin olive oil
1 1/2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper


Directions

In a large pot, bring the chicken broth to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and place in a large bowl.


Meanwhile, place a grill pan over medium-high heat or preheat a gas or charcoal grill.


Drizzle the fish, zucchini, eggplant, and tomatoes with olive oil and season with salt and pepper. Grill the calamari and shrimp, just until cooked through, about 1 to 2 minutes a side. Grill the zucchini and eggplant until tender, about 4 minutes a side. Grill the tomatoes just until grill marks appear, about 2 minutes.


Add the orzo, cannellini beans, arugula, basil, and parsley to the bowl. Cut the calamari bodies into 1-inch rings. Cut the zucchini, eggplant, and tomatoes into roughly about 1-inch cubes. Add the vegetables and calamari to the bowl with the lemon juice, extra-virgin olive oil, salt and pepper. Toss to combine. Finally, add the shrimp on top of the salad. Gently spoon the salad into a serving bowl and serve.

From: foodnetwork.com

Antipasto Salad

Cook Time: 10 min
Level: Intermediate
Yield: 4-6 servings

Ingredients

Red Wine Vinaigrette:

* 1 bunch fresh basil, stemmed and leaves chopped (about 2 cups)
* 1/4 cup red wine vinegar
* 1 clove garlic
* 1 teaspoon Dijon mustard
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 3/4 cup extra-virgin olive oil

Antipasto Salad:

* 1 pound fusilli pasta
* 1/2 cup hard salami, cut into strips (about 3 ounces)
* 1/2 cup smoked turkey, cut into strips (about 3 ounces)
* 1/4 cup provolone cheese, cut into strips
* 1/4 cup grated Asiago cheese
* 2 tablespoons green olives, halved and pitted
* 2 tablespoons roasted red peppers, cut into strips
* 1/4 teaspoon salt
* 1/2 teaspoon freshly ground black pepper

Directions

Vinaigrette: In a blender, add the basil, vinegar, garlic, mustard,
salt and pepper. Blend until the herbs are finely chopped. With the
machine running, drizzle in the olive oil until the dressing is
smooth.

Bring a large pot of salted water to a boil over high heat. Add the
pasta and cook until tender but still firm to the bite, stirring
occasionally, about 8 to 10 minutes. Drain pasta.

In a large bowl, toss together the cooked pasta with the remaining
salad ingredients. Drizzle with dressing and toss to coat. Serve.

From; foodnetwork.com