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.
CLASSIC ANTIPASTO PLATTER
Antipasto platters have a lively combination of flavors that tempt the taste buds. This is a real favorite on our buffet table. The large platter of meats, cheese, olives and vegetables disappears quickly. -Weda Mosellie, Phillipsburg, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- On a large serving platter, arrange the first nine ingredients; adding sliced meats if desired. In a small bowl, whisk the oil, cheese, oregano, salt and pepper; drizzle over antipasto.
Nutrition Facts :
ANTIPASTO COLD PASTA SALAD
This recipe is great for serving crowds, and can be made with minimal effort and expense if you source your ingredients from the "dollar store." Equally good on a hot summer's day as on Superbowl Sunday. For best results, make a day ahead and refrigerate prior to serving, so the flavors meld. If made in quantities as posted, you will need two 9"x13" aluminum cake pans for serving.
Provided by sarikat
Categories Lunch/Snacks
Time 45m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta to al dente firmness according to package instructions. Drain and rinse pasta under cold water, then transfer to very large mixing bowl.
- Mince yellow onion and transfer to mixing bowl.
- Drain mushroom pieces and transfer to mixing bowl.
- Drain olives, slice finely, and transfer to mixing bowl.
- Cut pepperoni in half and transfer to mixing bowl; be sure to separate pieces if needed.
- Cut bar cheese into little cubes no more than 1/2" on a side; transfer to mixing bowl.
- Cut sun dried tomatoes into little pieces no more than 1/2" on a side; transfer to mixing bowl.
- Drain roasted red pepper slices and cut them into little pieces no more than 1/2" on a side; transfer to mixing bowl.
- Pour entire bottle of zesty Italian dressing into mixing bowl and mix ingredients thoroughly before refrigerating.
Nutrition Facts : Calories 255.9, Fat 12.2, SaturatedFat 3.7, Cholesterol 14.6, Sodium 651.4, Carbohydrate 28.6, Fiber 2.7, Sugar 5.2, Protein 8.8
POTATO SALAD (BAREFOOT CONTESSA) INA GARTEN
Really tasty mustardy flavor. Ina Garten, 2006. Didn't allow for chill time.Update: 12/03/2008 - after much deliberation as to how to do this, I decided to warn those of you who are going to make this recipe - to ignore the 2 teaspoons of salt that the recipe says to add just before you toss the salad; also, I think you should only use 1-1/2 T of salt when boiling the potatoes for the salad. Better to add salt than to have too much! OK Lauralie? :)
Provided by Manami
Categories Potato
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Place potatoes and 2 tablespoons of salt in large pot of water. Bring the water to a boil, then lower the heat and simmer 10-15 minutes, until the potatoes are barely tender when pierced with a knife *.(See recipe update introduction.).
- Drain the potatoes (skins on) in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel.
- Allow the potatoes to steam for 15-20 minutes.
- Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill or parsley, 1 teaspoon of salt, 1 teaspoon of black pepper, and a pinch of crushed red pepper, if using.
- Set aside.
- When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size.
- Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten.
- Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate a few hours to allow the flavors to blend **.(See recipe update - introduction).
- Serve either cold or at room temperature.
Nutrition Facts : Calories 259, Fat 10.3, SaturatedFat 1.5, Cholesterol 7.9, Sodium 316.8, Carbohydrate 39, Fiber 4.2, Sugar 4.3, Protein 4.4
ANTIPASTO SALAD PLATTER
This salad is made for nights when it's just too hot to cook. I used to work in a pizza and sub shop, where this platter was the most popular. -Webbie Carvajal, Alpine, Texas
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the ham, olives and pepperoni. On a platter or individual salad plates, arrange the lettuce, olive mixture and tomatoes. Drizzle with dressing; sprinkle with cheese.
Nutrition Facts : Calories 342 calories, Fat 29g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 1830mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 13g protein.
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