Antipasto Summer Lettuce Wraps Food

ANTIPASTO SUMMER LETTUCE WRAPS

Steps:

• In a large mixing bowl, mix together the mozzarella, salami, cherry tomatoes, artichokes, roasted red pepper and pepperoncini. Toss the salad mixture with the Red Wine Vinaigrette. Season with salt and pepper. Let this marinate for 30 minutes before serving.
• Serve the lettuce cups alongside the antipasto salad. Be sure to use a slotted spoon when serving to drain off any excess marinade, so the lettuce doesn't get soggy.
• In a small mixing bowl, whisk together vinegar, honey and mustard. Once combined, slowly add olive oil in steady stream while whisking. Season with salt and pepper.;

ANTIPASTO LETTUCE CUPS

Steps:

• Combine the salami, soppressata, mozzarella, provolone, artichokes, tomatoes, olives, peppers, vinegar and 1/4 cup artichoke marinade in a bowl.
• Divide among the lettuce cups. Sprinkle with basil.

ANTIPASTO SUMMER LETTUCE WRAPS

Steps:

• In a large mixing bowl, mix together the mozzarella, salami, cherry tomatoes, artichokes, roasted red pepper and pepperoncini. Toss the salad mixture with the Red Wine Vinaigrette. Season with salt and pepper. Let this marinate for 30 minutes before serving. Serve the lettuce cups alongside the antipasto salad. Be sure to use a slotted spoon when serving to drain off any excess marinade, so the lettuce doesn't get soggy.
• In a small mixing bowl, whisk together vinegar, honey and mustard. Once combined, slowly add olive oil in steady stream while whisking. Season with salt and pepper.

SUMMER LETTUCE SALAD WITH BUTTERMILK DRESSING

Steps:

• Divide the lettuce onto 4 chilled luncheon plates. Top each serving with peas. Drizzle dressing over salads.
• Stir together the mustard, vinegar, brown sugar, salt, paprika, and red pepper in a pint jar with a tight-fitting lid. Add the buttermilk; cover and shake until combined.

ANTIPASTO WRAPS

Steps:

• On each tortilla, layer with ham, turkey, cheese, artichokes, olives, red peppers and tomatoes. Drizzle each with 2 tablespoons vinaigrette. Top with lettuce; roll up.

ANTIPASTO WRAPS

Steps:

• On each tortilla, layer ham, turkey, cheese artichokes, olives, red peppers and tomatoes.
• Drizzle each with 2 tablespoons vinaigrette.
• Top with lettuce; roll up.

MARGHERITA® PEPPERONI ANTIPASTO LETTUCE WRAPS

Steps:

• Combine all ingredients except lettuce in a medium bowl; mix well. (Mixture may be prepared up to 4 hours before serving. Cover and refrigerate.)
• Just before serving, spoon antipasto mixture into lettuce leaves; roll up. Or, arrange lettuce leaves on a serving platter with the bowl of antipasto mixture and let guests make their own wraps.

ANTIPASTO WRAPS

Steps:

• Mix cream cheese with the basil and garlic.
• On each tortilla, spread about 2 tablespoons of this mixture on the tortillas to within 1/4 inch of the edge.
• Layer with romaine, salami, ham, and cheese.
• Next, layer on the olives, roasted red peppers, and artichoke hearts that you prefer.
• Tightly roll up the tortilla and cut in half on the diagonal.
• Enjoy!