Antipasto Garden Salad Food

ANTIPASTO GARDEN SALAD

Steps:

• Lay 2 slices of prosciutto side by side on a flat work surface. Top with mortadella, 2 slices of capicola, 2 slices of salami, and 1 slice of provolone cheese. Roll into a log. Repeat with remaining meats and cheese. Transfer to the refrigerator.
• Divide iceberg lettuce, celery, tomatoes, cucumber, green bell pepper, onion, and olives among serving plates. Cut meat and cheese logs into even slices; arrange on top.

ANTIPASTO PLATTER

Steps:

• Place the sliced mozzarella on a serving platter, sprinkle the slices with the olive oil and cracked pepper. Artfully arrange the salami, Peppadews, cucumber slices, artichoke hearts, tomatoes, olives and Bruschetta around the platter and decorate with stems of basil leaves.
• Preheat the oven to 425 degrees. Slice the baguette at an angle 1/2-inch-thick. Brush both sides of the bread with olive oil and sprinkle one side with salt and pepper. Bake for 10 minutes, until lightly toasted.

ANTIPASTO SALAD

Steps:

• Combine lettuce, salami, chopped hot pickled vegetables, olives, red peppers and artichoke hearts. Drizzle vinegar and oil over the salad. Toss salad and season with salt and pepper, to your taste.

ANTIPASTO GREEN SALAD WITH SHREDDED PARMESAN

Steps:

• Toss greens with remaining ingredients.

ANTIPASTO SALAD

Steps:

• Cook tortellini, rinse with cold water and drain.
• Place in serving bowl.
• Add carrots, red pepper, artichokes and olives.
• Add pesto and olive oil and mix.
• Add grape tomatoes and pepperoni slices and season with black pepper.
• Cover and refrigerate for at least 1 hour.
• Just before serving, toss with Parmesan cheese.

ANTIPASTO

Steps:

• In a medium bowl, combine bocconcini, olive oil, parsley, and red-pepper flakes. Season with salt and pepper; stir to combine. Set aside. In a medium bowl, combine roasted red peppers and garlic; set aside.
• Line a large platter with radicchio leaves. Arrange ingredients, with the exception of the breadsticks, on a platter in a decorative pattern. Serve with breadsticks.

ANTIPASTO

Steps:

• Mix first 5 ingredients in large pot. Boil 5 minutes.
• Add next 4 ingredients, boil 10 minutes.
• Add balance of ingredients. Try not to break up shrimp and tuna too much. Bring to just boiling.
• Process in a hot water bath for 15 minutes.
• Note: *Drain everything except olives and pickled onion juice. Biffy and Frank's flub (taste great.) Omit vinegar.
• Optional - small amount of brown sugar, HP sauce, chopped garlic, hot pepper sauce (dried or fresh) WE NEVER USE THESE.
• Something sure has changed with Recipe Zaar! When trying to put the ingredients in it was a big pain in the butt for the sizes. I've converted the grams to ounces but I didn't have everything in my cupboard to actually look at so I guessed. But most cans come pretty standard, and the "Frozen Shrimp" is a large bag -- it wouldn't let me put just "large.".

QUICK ANTIPASTO PASTA SALAD

Steps:

• Whisk olive oil, vinegar, garlic, Dijon mustard, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper in a bowl.
• Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally until cooked through but firm to the bite, 12 minutes. Drain.
• Mix fusilli, basil, salami, pepperoni, artichoke hearts, provolone cheese, Asiago cheese, olives, roasted red peppers, 1/2 teaspoon black pepper, and 1/4 teaspoon salt in a large bowl; drizzle vinaigrette over salad. Toss to evenly coat.