ANTIPASTO SALAD RECIPE
An Antipasto salad is filled with sliced meats, soft cheeses, green and black olives with bright red cherry tomatoes that is simple to toss together and enjoy in a homemade light lemon olive oil dressing. This is an Italian salad that everyone loves!
Provided by Alyssa Rivers
Categories Salad
Time 15m
Number Of Ingredients 13
Steps:
- In a large bowl add the romaine, olives, tomatoes, pepperoni, red peppers, salami, mozzarella, artichoke hearts, and provolone.
- To make the lemon olive oil dressing: In a small bowl whisk the olive oil, lemon juice, and Italian seasoning. Pour over the solid and toss.
Nutrition Facts : Calories 407 kcal, Carbohydrate 5 g, Protein 17 g, Fat 35 g, SaturatedFat 11 g, Cholesterol 52 mg, Sodium 1518 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
ANTIPASTO TOSSED SALAD
This is one of the few lettuce salads my husband will eat! Adding lemon juice to bottled dressing is an easy way to give it homemade flair.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the zucchini, cauliflower and onions. Combine the salad dressing and lemon juice; pour over vegetables and toss to coat. Cover and refrigerate for at least 4 hours., Just before serving, combine the romaine, tomatoes, mushrooms, salami, provolone and olives in a serving bowl. Add marinated vegetables; toss to coat. Top with the croutons and Parmesan cheese.
Nutrition Facts : Calories 86 calories, Fat 5g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 329mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges
ANTIPASTO SALAD
This is my favorite and fastest salad I ever made. I got the recipe from "Rachael Ray, 30 minute meals." It's fantastic and you can make it in ten minutes. I get the packaged ready to serve romaine lettuce hearts. Get the hard salami sliced fairly thick and then dice into bite size pieces. Everything else is in a jar and "it's ready to go!"
Provided by Judy-Jude
Categories < 15 Mins
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the first seven ingredients in large bowl.
- In a medium size bowl combine balsamic vinegar, extra virgin olive oil, salt and pepper.
- Drizzle vinegar and oil over the salad just before you serve and toss or you can serve the dressing on the side.
Nutrition Facts : Calories 591.5, Fat 34.1, SaturatedFat 8.4, Cholesterol 56, Sodium 2697.3, Carbohydrate 54.6, Fiber 13.2, Sugar 34.6, Protein 20.5
ANTIPASTO SALAD RECIPE
A simple Italian antipasto salad recipe
Provided by Madeline
Categories Appetizer
Time 20m
Number Of Ingredients 11
Steps:
- Prepare all ingredients by chopping and slicing them into bite size pieces
- Mix together olive oil, red wine vinegar, dried oregano, and crushed red pepper
- Add all ingredients to a mixing bowl
- Pour dressing overtop
- Mix together thoroughly
- Store in an airtight container in the refrigerator for up to 5 days
Nutrition Facts : Calories 319 calories, Sugar 3.2 g, Sodium 330.3 mg, Fat 27.6 g, SaturatedFat 7.8 g, TransFat 0 g, Carbohydrate 9.5 g, Fiber 2.2 g, Protein 10.1 g, Cholesterol 42.1 mg
EVERYTHING ANTIPASTO SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 20m
Yield 2 servings
Number Of Ingredients 17
Steps:
- For the dressing: Make the dressing in a small bowl by whisking together the balsamic vinegar, garlic and oregano. While whisking, drizzle in the olive oil. Season with salt and pepper.
- For the salad: Place the romaine lettuce in a bowl. Drizzle over the dressing and toss. Arrange on a platter to make a base for the salad. Artfully place the meats, peppers, tomatoes, artichoke hearts, olives and mozzarella balls around the platter. Garnish with the basil leaves and drizzle with the balsamic glaze.
ANTIPASTO POTATO SALAD
From Cooking Light May 1994: This is easy, tasty and healthy! I wanted to share this because it is one of my favorites!
Provided by nsomniak6
Categories Potato
Time 30m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 12
Steps:
- Place potatoes in a dutch oven; cover with water and bring to a boil.
- Cover; reduce heat and simmer 20 minutes.
- Add artichoke hearts (unless using canned); cook an additional 4 mintues or until potatoes are tender. Drain, cool slightly.
- Cut potatoes into quarters and place in a large bowl.
- Cut artichokes in half crosswise.
- Add the artichokes, olives, onion, and parsley to potato; set aside.
- Combine vinegar and next six ingredients in a bowl and stir well.
- Pour mixture over potato mixture and toss gently.
- Serve warm, or cover and chill.
Nutrition Facts : Calories 139.5, Fat 1.6, SaturatedFat 0.2, Sodium 441.8, Carbohydrate 28.5, Fiber 6.7, Sugar 2.1, Protein 5.1
ANTIPASTO SALAD II
After searching for a recipe for an antipasto salad that I had envisioned in my head, I gave up and just decided to create one myself. I made this dish for a party and everyone couldn't stop talking about it. The ratio of meat/cheese to veggies can be adjusted to taste.
Provided by Katie Greco
Categories Salad
Time 30m
Yield 10
Number Of Ingredients 13
Steps:
- Combine the Genoa and sopressata salami, provolone, mozzarella, tomatoes, and artichokes in a bowl. Slice the roasted red peppers and add them to the bowl, along with about 3 tablespoons of their juice.
- Mix in the chopped olives. Drizzle olive oil over the entire dish, followed by the red wine vinegar and black pepper. Salad can be made ahead of time and refrigerated until serving.
- Tear the fresh basil leaves into bite-sized pieces and add them to the salad just before serving. Mix thoroughly and serve.
Nutrition Facts : Calories 383.1 calories, Carbohydrate 7.9 g, Cholesterol 73.8 mg, Fat 29.1 g, Fiber 1.6 g, Protein 21.7 g, SaturatedFat 12.7 g, Sodium 1783.5 mg, Sugar 1.6 g
QUICK ANTIPASTO SALAD
I always told my sister, Karen, I'd marry a cowboy-and I did! Patrick and I had a festive farm-style wedding. My mother prepared all the side dishes, including this tongue-tingling salad. -Kendra Waterbury, East Thetford, Vermont
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 24 servings.
Number Of Ingredients 16
Steps:
- Cook pasta according to package directions; rinse in cold water and drain. In a large salad bowl, combine the pasta, beans, pepperoni, olives, mushrooms and peppers. , In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over pasta mixture; toss to coat. Cover and refrigerate for 6 hours or overnight. Just before serving, stir to coat.
Nutrition Facts : Calories 281 calories, Fat 21g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 518mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein.
ANTIPASTO SALAD
Long sweet peppers show up at farmers' markets during the peak of the season and may be sold as long sweet yellow, sweet banana, Hungarian Sweet, or Cubanelle. You can substitute two medium red, orange, or yellow bell peppers (don't use the green ones).
Provided by Andy Baraghani
Categories Bon Appétit Salad Artichoke Mozzarella Bell Pepper Sausage Basil Appetizer
Yield 4 servings
Number Of Ingredients 13
Steps:
- Mix garlic, oil, vinegar, oregano, and red pepper flakes in a large bowl. Add sweet peppers, onion, artichokes, mozzarella, and salami and toss to coat; season with salt and black pepper. Let sit, tossing occasionally, at least 15 minutes.
- Zest half of lemon over salad and add basil; toss to combine. Season with more salt and black pepper if needed.
- Do Ahead
- Salad (without lemon zest and basil) can be made 1 day ahead. Cover and chill.
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5/5 (5)Calories 214 per servingCategory Salad
- Cut the Genoa salami, hard salami, provolone, and mozzarella into bite sized pieces. If the grape tomatoes are larger than bite sized, cut them in half. Cut the artichoke hearts and red peppers into bite sized pieces.
- Add the salami, cheese, tomatoes, artichoke hearts, red peppers, kalamata olives, and green olives to a mixing bowl. Drizzle the olive oil and red wine vinegar over the top, and sprinkle with the pepper. Toss gently to combine. Refrigerate until ready to serve.
- Just before serving, top with the chopped basil leaves. Serve the antipasto salad on a bed of spring mix or baby spinach leaves.
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