Cucumber And Ham Antipasto Food

CUCUMBER AND HAM ANTIPASTO

Cucumber and Ham Antipasto image

Fresh and light meal idea.

Provided by MzEmeraldEyes

Categories Appetizers and Snacks Antipasto Recipes

Time 15m

Yield 8

Number Of Ingredients 6

Ingredients

2 cucumbers - peeled, seeded, and cubed
10 cherry tomatoes, quartered
10 pitted kalamata olives
½ pound cubed ham
½ pound fresh mozzarella cheese, cubed
½ cup Italian-style salad dressing

Steps:

Combine the cucumbers, tomatoes, kalamata olives, ham, and mozzarella cheese in a bowl. Pour the Italian dressing over the mixture and toss to combine. Chill until ready to serve.

Nutrition Facts : Calories 193.8 calories, Carbohydrate 5.9 g, Cholesterol 38.5 mg, Fat 14.1 g, Fiber 1 g, Protein 10.4 g, SaturatedFat 5.7 g, Sodium 732.8 mg, Sugar 1.9 g

MINT CUCUMBER SOUP

Mint Cucumber Soup image

Provided by Valerie Bertinelli

Categories appetizer

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

2 English cucumbers
1 1/2 cups nonfat (0 percent) plain Greek yogurt
1/2 cup sour cream, plus more for swirling
1/4 cup extra-virgin olive oil, plus more for drizzling
2 tablespoons torn fresh mint leaves, plus more for garnish
3/4 teaspoon kosher salt
1/2 clove garlic, pushed through a press
White pepper, preferably freshly ground
Sliced almonds, toasted, for garnish (see Cook's Note)

Steps:

Peel and cut 1 1/2 of the cucumbers into large chunks (set the remaining unpeeled 1/2 cucumber aside).
Combine the cucumber chunks in a food processor with the yogurt, sour cream, olive oil, mint, salt, garlic and plenty of white pepper. Pulse, scraping down the sides, until completely smooth.
Ladle the mixture into cold bowls or refrigerate until serving. Chop the remaining cucumber into fine dice and divide among the bowls. Swirl some sour cream into each bowl, drizzle with a bit of olive oil and scatter with mint and almonds.

COUNTRY HAM ANTIPASTO

Country Ham Antipasto image

Provided by Food Network

Time 20m

Yield Serves 8-6

Number Of Ingredients 6

Ingredients

4 ounces thinly sliced prosciutto-style country ham
4 ounces asparagus, cut into 1-inch pieces
4 ounces strawberries, pitted and sliced thin
1/2 cup arugula
1/4 cup crumbled feta cheese
Balsamic glaze, to taste

Steps:

Bring water to a boil in a large pot. Add asparagus and cook until bright green but still crisp, about 1 minute. Drain and pat dry.
Arrange country ham, asparagus, and strawberries onto a medium-sized serving platter. Garnish with arugula and feta. Drizzle with the balsamic glaze, to taste.

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