Best 3 Insalata Russa Recipes
**Insalata Russa: A Classic Italian Salad with a Twist**
Insalata russa, also known as Russian salad, is a classic Italian dish that is enjoyed by people of all ages. This versatile salad is made with a variety of ingredients, including boiled potatoes, carrots, peas, and pickles, all bound together with a creamy mayonnaise dressing. Insalata russa can be served as an appetizer, side dish, or even a main course. It is a popular dish to serve at picnics, potlucks, and other gatherings. There are many different variations of insalata russa, but the basic ingredients remain the same. Some common variations include adding hard-boiled eggs, tuna, or ham. The dressing can also be made with sour cream or yogurt instead of mayonnaise. No matter how it is made, insalata russa is a delicious and satisfying dish that is sure to please everyone at your table.
**Recipes:**
* Classic Insalata Russa: This is the traditional recipe for insalata russa, made with boiled potatoes, carrots, peas, pickles, and mayonnaise.
* Insalata Russa with Tuna: This variation adds tuna to the salad for a protein boost.
* Insalata Russa with Ham: This variation adds ham to the salad for a salty and savory flavor.
* Insalata Russa with Hard-Boiled Eggs: This variation adds hard-boiled eggs to the salad for a creamy and rich flavor.
* Insalata Russa with Sour Cream Dressing: This variation uses sour cream instead of mayonnaise for a lighter and tangier dressing.
* Insalata Russa with Yogurt Dressing: This variation uses yogurt instead of mayonnaise for a healthy and flavorful dressing.
No matter which recipe you choose, you are sure to enjoy this classic Italian salad.
ENSALADA RUSA
My Salvadoran sister-in-law's beet, potato, and egg salad.
Provided by Linda V.
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 1h40m
Yield 4
Number Of Ingredients 5
Steps:
- Place the beets into a saucepan, cover with water, and bring to a boil. Reduce heat to medium, and boil gently until tender, about 20 minutes. Remove from the boiling water and let cool. Peel and dice the beets, and chill.
- Place the potatoes into a separate saucepan, add water to cover, and stir in salt. Boil the potato cubes until tender but not mushy, about 15 minutes. Drain the potatoes in a colander set in the sink, and chill.
- Bring a saucepan of water to a boil, reduce heat to medium, and stir in 1 to 2 more teaspoons of salt. Very gently lower the eggs into the boiling water, making sure they don't hit the bottom of the pan and crack; simmer for 15 minutes. Remove the eggs to a bowl filled with ice and ice water, and let the eggs chill until thoroughly cold. Peel and dice the eggs.
- Mix the chilled beets, potato cubes, and eggs together in a salad bowl, and gently stir in mayonnaise to taste.
Nutrition Facts : Calories 459.4 calories, Carbohydrate 44.3 g, Cholesterol 196.4 mg, Fat 27.1 g, Fiber 6.4 g, Protein 11.8 g, SaturatedFat 4.9 g, Sodium 868.3 mg, Sugar 6.5 g
ENSALADA RUSA
Steps:
- Mix all ingredients together in a large bowl. Gently fold in the Spicy Mayonnaise Dressing.
- In a food processor, combine all ingredients; slowly add blended oil while on high until becomes a mayonnaise.
INSALATA RUSTICA
Categories Salad Cheese High Fiber Oscars Dinner Lunch Pear Arugula Prosciutto Potluck Grape Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Whisk 1/2 cup oil and lemon juice in small bowl. Season dressing with salt and pepper. Heat 1 tablespoon oil in large skillet over medium heat. Add prosciutto to skillet and sauté until crisp. Using slotted spoon, transfer crisp prosciutto to paper towels to drain. Toss grapes with 1 tablespoon oil on rimmed baking sheet. Roast until grapes begin to shrivel, about 15 minutes. Cool grapes on baking sheet. Place cherries in small bowl. Add enough hot water to cover cherries by 1 inch. Let cherries soak in bowl 15 minutes to soften. Drain. DO AHEAD: Dressing, prosciutto, grapes, and cherries can be made 2 hours ahead. Let stand at room temperature.
- Mix greens, matchstick-size pear pieces, dressing, 2/3 of prosciutto, grapes, and cherries in large bowl. Season with salt and pepper. Divide among plates. Garnish with pear slices, drizzle with vinegar, and sprinkle with pine nuts and remaining prosciutto. Garnish with cheese.
Tips:
- Choose the right potatoes: Use a firm, waxy potato variety, such as Yukon Gold or Red Bliss, that will hold its shape well when cooked.
- Cook the potatoes until they are tender but still firm: You don't want them to be too mushy.
- Allow the potatoes to cool completely before dicing them: This will help to prevent them from breaking apart.
- Use a variety of vegetables: This will add flavor and color to the salad.
- Dice the vegetables into small, uniform pieces: This will help them to cook evenly.
- Dress the salad with a flavorful vinaigrette: A simple vinaigrette made with olive oil, vinegar, and Dijon mustard is a classic choice.
- Season the salad to taste: Add salt, pepper, and any other desired seasonings to taste.
- Chill the salad for at least 30 minutes before serving: This will allow the flavors to meld.
Conclusion:
Insalata russa is a delicious and refreshing salad that is perfect for any occasion. It is easy to make and can be customized to your liking. Whether you are serving it as a side dish or a main course, this salad is sure to be a hit.
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