ANTIPASTO DINNER SALAD
Bring a touch of Italy to the dinner table with this delicious pasta salad bursting with cheese, salami, eggs and tomatoes - ready in just 15 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- In large bowl, mix pasta salad, cheese and salami.
- Garnish salad with eggs, tomato and olives.
Nutrition Facts : Calories 670, Carbohydrate 24 g, Cholesterol 210 mg, Fat 3, Fiber 4 g, Protein 35 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 2000 mg, Sugar 7 g, TransFat 1 g
ANTIPASTI POTATO SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Soak the red onion in a small bowl of ice water, 10 minutes; drain and pat dry.
- Meanwhile, put the potatoes in a large saucepan; cover with cold water and season with 1 teaspoon salt. Bring to a simmer and cook until tender, 10 to 12 minutes. Drain and transfer to a large bowl. Add 1/4 cup olive oil, 2 tablespoons vinegar, the sugar, 1/2 teaspoon salt and a few grinds of pepper; toss until the potatoes absorb most of the dressing.
- Add the giardiniera, provolone, salami, artichoke hearts, olives and red onion to the bowl with the potatoes; toss. Let cool to room temperature.
- Drizzle the potato salad with the remaining 3 tablespoons olive oil and 1 tablespoon vinegar. Add the basil and season with salt and pepper. Toss again just before serving.
ANTIPASTI SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the salad: To mellow the minced onion, soak it in cold water for 10 minutes, then drain well, pat dry, and put in a serving bowl.
- Meanwhile, make the dressing: Smash the garlic clove, sprinkle with 1/2 teaspoon of the salt, and, with the side of a large knife, mash and smear the mixture to a coarse paste. Put the paste in a bowl and add the orange zest, vinegar, remaining 1 teaspoon salt, and black pepper, to taste. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing.
- Using a handheld mandoline or a knife, cut the fennel lengthwise into long, thin slices. Add to the onion and toss with the chickpeas, peppers, artichoke hearts, arugula, parsley, and dressing. Scatter the olives and shave the Parmigiano-Reggiano over the top.
ANTIPASTO FOR DINNER
I adapted this from a cookbook. My husband and I love it. We eat it room temp most of the time, but it's nice chilled in hot weather, too. The kinds of veggies are pretty flexible - add or subtract whatever veggies you like. You can also change the types of vinegars to suit your taste. Times are estimates and cook time is counted as prep time since I prep one veggie while steaming another. Serve with warm, crusty bread for a delicious dinner!
Provided by Halcyon Eve
Categories Tuna
Time 1h
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- Mix together first nine ingredients (oil, vinegars, and seasonings).
- Place garbonzo beans into a bowl, top with onion slice and garlic cloves, and pour 2 tbsp dressing over the top. Refrigerate for 1-4 hours.
- Prepare vegetables and steam each until crisp-tender. Rinse under cold water, drain, and set each aside.
- To roast bell pepper, cut into halves, remove seeds and membranes, and place cut side down on a foil-covered baking sheet. Broil pepper until skin blackens and blisters. Remove from broiler and immediately wrap each half in wetted paper towels. Place pepper halves in a paper bag, fold top down, and set aside for 5 minutes. Remove pepper halves from bad, unwrap, and remove skin. Rinse under cold water, cut into strips, and set aside.
- Remove onion and garlic from garbonzos. Drain marinade and reserve.
- Place greens on a large platter or in a large, shallow bowl (such as a large pasta serving bowl).
- Arrange vegetables, cheese, olives, and tuna attractively over bed of greens.
- Combine reserved marinade and dressing; pour over antipasto.
- Serve room temperature.
Nutrition Facts : Calories 674.6, Fat 40.9, SaturatedFat 10.3, Cholesterol 55, Sodium 1027.5, Carbohydrate 45.2, Fiber 11.8, Sugar 6.7, Protein 36.6
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