Italian Meatball Salad

Italian Meatball Salad

We all wished for warmer weather and our wish has come true! So, with warmer weather, and our garden doing very well, it was time to make salad! Italian Meatball Salad!

Italian Meatballs Salad

Our lettuce and spinach has done very well this year. Especially the baby spinach, which is the base for this salad. You can use whatever kind of lettuce you like, but due to our over abundance, I chose baby spinach.

Italian Meatball Salad 1

 The weather this week has been warm and sticky. I really didn’t want to heat up the kitchen or even cook for that matter. But, we had to eat, so I trudged on. I had some leftover meatballs from another meal in the freezer so, out they came…….but what to have with them? Since they were Italian spinach meatballs……spinach theme……Italian theme? Tomatoes, mozzarella cheese, and basil. But what for a dressing? I wanted to keep with the Italianese, and meatballs need marinara….hmmm. I made a basic vinaigrette and added some jarred marinara sauce. A little parmesan cheese and the result………….FANTASTIC!  Tim and I both thought it was the perfect dressing for the Italian Meatball Salad……like spaghetti and meatballs……with no spaghetti…..

Italian Meatball Salad 2

Now, above all it was easy. Used left overs, I didn’t need to use any thing but the microwave (I heated the meatballs just a bit). It was inexpensive (using my own produce), and best of all it was totally yummy!! So, now that the heat of summer has arrived try this Italian Meatballs Salad for a cool summer meal!

Italian Meatball Salad Collage

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Italian Meatballs Salad

Italian Meatball Salad

  • Author: Marty Bpyd
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 1x
  • Category: Salad
  • Method: No Cook
  • Cuisine: Italian

Scale

Ingredients

  • 8 precooked meatballs
  • 6 cups baby spinach
  • 4 slices fresh mozzarella cheese, cut in half
  • 4 small tomatoes, quartered
  • 2 tablespoons shredded parmesan cheese
  • Fresh basil, chopped for garnish
  • Ground Italian Seasoning to taste- I use the McCormick grinders
  • Marinara Vinaigrette

Instructions

  1. Place spinach on serving platter. Arrange mozzarella,tomatoes, and meatballs on spinach. I used meatballs I had left over from another recipe, but you can buy frozen prepared meatballs.Heat to take the chill off. Grind (or sprinkle if you are not using a grinder) the Italian seasoning over the top of the entire salad. Garnish with parmesan cheese and basil. Serve with Marinara Vinaigrette.

Keywords: spinach. meatballs, fresh mozzarella cheese, tomatoes, parmesan cheese, basil

 

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Italian Meatballs Salad

Italian Marinara Vinaigrette

  • Author: Marty Boyd
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 servings 1x
  • Category: Salad
  • Method: No Cook
  • Cuisine: Italian

Scale

Ingredients

  • 1/2 cup Marinara Sauce
  • 1/2 cup chopped basil
  • 1 tablespoon grated Parmesan cheese
  • 2 tablespoons cup Red Wine Vinegar
  • 1 tablespoons Balsamic vinegar
  • 1/2 tablespoon Dijon mustard
  • 1 cloves garlic
  • 1/2 cup Extra Virgin Olive Oil
  • Salt & Pepper to taste

Instructions

  1. In a blender,small food processor, or a Bullet Blender combine Marinara, basil, parmesan cheese, vinegars, mustard and garlic. Pulse with 1/2 cup of olive oil until blended. Add remaining olive oil and blend until emulsified. Season with salt and pepper to taste.

Serve at room temperature. Refrigerate to store.

Keywords: marinara sauce, basil, parmesan cheese, no cook

Italian Sausage Caprese Salad

Italian Sausage Caprese Salad

Italian Sausage Caprese Salad

I can say with all confidence that Spring is here, and Summer is on the way. Having said that, salads come to mind………..Italian Sausage Caprese Salad!

“Caprese” refers to something that comes from or is in the style of Capri, an Italian island off the coast near Naples………so it really means Italian.

It really is a delicious salad, fresh baby greens, with mozzarella cheese……….I love that they have the little tiny mozzarella balls called ‘Bocconcini’, they are so easy to use, just drain they, pat them dry and they are ready for the salad. I love fresh mozzarella, but to be truthful, it’s kind of a pain to slice……..and I have a cheese knife! But, lucky we live in the kind of world where everything has an easier way.

Tomatoes and basil, along with a Balsamic Dressing make for a lovely salad. Enter the Italian Sausage……….Italian Chicken Sausage to be exact. Johnsonville makes some great chicken sausages. They are precooked so you just have to grill and warm them up. They were perfect for a salad that usually does not have meat. Adding the meat makes it a hearty meal.

Grilled Sausage Caprese Salad

Now, lets talk about how easy this is to prepare. Pre-washed greens, mozzarella balls (I already talked of their ease), grape tomatoes, a quick cut in half, basil, just a little chop or tear, and a quick grill of the sausage. A balsamic dressing that comes together in a snap, especially using a mini food processor, all the ingredients, a quick whirl, and you are ready.

This would make a great weeknight salad, since it comes together so quickly, or a nice light meal after a day of……….gardening, or what ever your weekend pleasures are.

So, enjoy the Italian Sausage Caprese Salad………..Buon Appetito!

Grilled Sausage Caprese Salad Collage

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Italian Sausage Caprese Salad

Italian Sausage Caprese Salad

  • Author: Marty Boyd
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 2 1x
  • Category: Salad
  • Method: Grill
  • Cuisine: American

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Ingredients

  • Ingredients
  • 3 cups washed baby greens, any kind
  • 1/2 pound Baby mozzarella balls (Bocconcini), drained
  • 1/2 pound grape tomatoes, halved
  • 6 large basil leaves, chopped
  • 2 grilled Italian Chicken Sausage
  • Cracked black pepper, to taste
  • Dressing
  • 2 clove garlic, grated
  • 1tablespoon dijon mustard
  • 1 teaspoon honey
  • 4 tablespoons balsamic vinegar
  • 7 tablespoons olive oil
  • Salt and Pepper, to taste

Instructions

  1. Grill Italian Sausage until warmed through and you have nice grill marks.
  2. Allow to cool slightly and slice on the diagonal. Set aside.
  3. Measure all ingredients for dressing into small jar with tight fitting lid. Shake and drizzle over salad. Serve immediately.
  4. Divide the greens,mozzarella balls, tomatoes between two plates. (you can also place everything on a nice platter). Place the grilled, sliced sausage on top and sprinkle with basil. Serve with dressing and cracked black pepper.


Notes

You can easily double this recipe.

Keywords: mixed greens, fresh mozzarella, Italian sausage, tomatoes, basil, salad

 

Tuna Salad Nicoise

Tuna Salad Nicoise

Tuna Salad Nicoise

What is Nicoise you say…………well, Nicoise is the French word for “in the style of Nice.” So, any dish that is labeled Nicoise would be in the cooking style of Nice, France, and we know my affliction with all things French.

Usually these recipes have black olives, tomatoes, anchovies, and garlic. Typically in America, Salade Nicoise includes the olives, tomatoes, anchovies and a vinaigrette along with beans, tuna and hard boiled eggs.

Well I took creative liberty with this one, no black olives, no anchovies…….yes tomatoes, yes tuna, yes hard boiled eggs, and yes asparagus………oh wait, thats not original to the recipe, but it sure is “in the style of Nice”.

We finally were able to eat our own homegrown asparagus this year. So, since I wanted to make a salad, I thought why not add it in……….it was a great choice.

Tuna Salad Nicoise 1

The salad itself reminds me of a meat and potatoes meal. You have meat, potatoes and vegetables……..whats not to like? Top it with a Lemon Mustard Vinaigrette and you have a feast fit for a King…….or Queen.

Tuna Salad Nicoise Collage

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Tuna Salad Nicoise

Tuna Salad Nicoise

  • Author: Marty Boyd
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2 1x
  • Category: Salad
  • Method: Cook
  • Cuisine: French

Scale

Ingredients

  • 1/2 pound tuna fillet
  • Finely chopped fresh chives, tarragon and parsley to equal 1 tablespoon total
  • 2 teaspoons coconut oil ( or olive oil will work)
  • 2 small (about 3 ounces each) red potatoes
  • 8 stalk asparagus, trimmed
  • 1/2 of a 5 ounce container of mixed greens
  • 8 grape tomatoes, cut in half
  • 2 hard-boiled eggs, cut into quarters
  • 1 green onion, finely sliced
  • 1 tablespoon capers
  • Lemon Mustard Vinaigrette

Instructions

  1. Mix herbs with coconut oil and rub on tuna, season with salt and pepper to taste.
  2. Heat a grill pan or skillet over medium high heat, grill tuna turning once until the internal temperature is about 125*. You can adjust cooking to your desired doneness. Let rest then cut into slices.
  3. Cook potatoes in microwave until just tender, about 3-4 minutes. Place in an ice bath to stop the cooking process, then slice into quarters.
  4. Cook asparagus until crisp-tender, about 4 minutes. Place in an ice bath to stop the cooking process.
  5. Arrange lettuce leaves on each of 2 plates. Top each with sliced tun, then arrange half of potatoes, asparagus, tomatoes and hard-boiled eggs decoratively around tuna. Sprinkle half of green onions and capers over each salmon fillet. Serve, passing vinaigrette separately.

Keywords: tuna, potato, asparagus, mixed greens, salad

 

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Tuna Salad Nicoise

Lemon Mustard Vinaigrette

  • Author: Marty Boyd

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Ingredients

  • Juice of one fresh lemon
  • 1 tablespoon Dijon mustard
  • 1 garlic clove, pressed
  • Finely chopped fresh chives, tarragon and parsley to equal 1 tablespoon total
  • 1/4 cup olive oil

Instructions

  1. Combine first 4 ingredients in small bowl or small food processor. Gradually whisk/blend in oil. Season to taste with salt and pepper.