Moms Antipasto Salad Food

MOM'S SALAD

Mom's Salad image

Provided by Michael Symon : Food Network

Time 5m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 heads romaine lettuce, thinly sliced
2 tomatoes, large diced
1 cucumber, large diced
1 red onion, thinly sliced
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 tablespoons sour cream
1 teaspoon fresh oregano, chopped
1 clove garlic, minced
Kosher salt and freshly cracked black pepper

Steps:

Combine the romaine, tomatoes, cucumber and onions in a large bowl.
Whisk the olive oil, vinegar, sour cream, oregano and garlic in a small bowl to make the vinaigrette.
Pour the vinaigrette over the salad, season with salt and pepper and toss to combine. Serve with more freshly cracked black pepper over the top.

ANTIPASTO SALAD

Antipasto Salad image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 hearts romaine lettuce, chopped
1/2 pound Genoa salami, ask for it in 1 chunk at deli counter, diced
2 cups pickled hot vegetable salad, Giardiniera, coarsely chopped*
12 pitted black olives, coarsely chopped, such as kalamata
12 jumbo green olives, pitted, coarsely chopped
1 small jar, 8 ounces, roasted red peppers, drained and diced
1 small jar, 6 ounces, marinated artichoke hearts, drained
2 tablespoons balsamic vinegar, eyeball it
1/4 cup extra-virgin olive oil, eyeball it
Salt and pepper

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.

MOM'S ANTIPASTO SALAD

Mom's Antipasto Salad image

I rarely cook anything like my mother, but this is the exception. I like it just the way she made it. If she had extras of any of the ingredients, she would add more. She liked it to have a lot of "stuff." She made this for large groups many times by doubling, tripling, etc. the pasta and then throwing in more "stuff." Also, I always make my own salad dressing for anything else. This recipe is the way my mom always makes it, and she always used Kraft dressing. No matter what dressing I have tried on this, it only tastes "right" to me with the Kraft dressing. If you prefer to make your own dressing or use another bottled brand, and you were not raised on my mother's antipasto salad, use what you like!

Provided by AWinPA

Categories Potluck

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1 lb small shell pasta
1 green bell pepper, cut into small pieces
1 small red onion, diced
1 large tomatoes, cut in 1/2 cubes
1/4 lb pepperoni, cut in 1/4 cubes
1/4 lb genoa salami, cut in 1/4 cubes
1/2 lb mozzarella cheese, cut in 1/4 cubes
8 ounces black olives, drained and sliced
8 ounces green olives, drained and sliced
8 ounces Italian dressing (Kraft House brand)
dried oregano, to taste
fresh ground black pepper, to taste
parmesan cheese, grated, to taste
canned artichoke heart (optional)
pepperoncini pepper (optional)

Steps:

Prepare pasta as directed on box.
Meanwhile, cut remaining ingredients.
Drain pasta and rinse with cold water to cool (you do not want mozzarella cheese to melt; you want it to remain in cubes).
Add remaining ingredients and mix well.
If you make the salad a day in advance, the flavors will blend, but it soaks up the dressing and you may need to add more before serving.

Nutrition Facts : Calories 778.4, Fat 44.1, SaturatedFat 13.5, Cholesterol 71.2, Sodium 2465.6, Carbohydrate 69.6, Fiber 6, Sugar 7, Protein 27.4

ANTIPASTO, MOM'S

Antipasto, Mom's image

This is one of Mom's recipes, that unfortunately I can't eat since I am allergic to shellfish. If you have any suggestions for alternates to the crab and anchovies, toss me a note!

Provided by Megan Stewart

Categories Other Salads

Number Of Ingredients 18

Ingredients

7 1/2 oz crab meat
1 Tbsp real lemon
1/2 small cauliflower
3 carrots, cut small
1 onion, chopped fine
1/2 green pepper, chopped fine
1 clove garlic, minced
1 Tbsp olive oil
2 stalk(s) celery, chopped fine
4 oz canned mushrooms
2 oz canned anchovies
2/3 c ketchup
1/3 c chili sauce
1 tsp horseradish or vinegar
3 drops hot pepper sauce
1 pinch oregano
1 pinch basil
1 pinch thyme

Steps:

1. Drain crab and chop up in a bowl. Sprinkle with lemon and toss. Cut cauliflower and carrots and cook crisp tender in salt water. Drain well. Saute onion, pepper and garlic in olive oil. Combine all ingredients. Make a sauce from ketchup, chili sauce, horseradish, pepper sauce, oregano, basil and thyme. Add to crab, toss. Refrigerate 24 hours. Serve with waverly crackers.

SIMPLE ANTIPASTO SALAD (THE WAY MY MOM MADE IT)

Simple Antipasto Salad (The Way My Mom Made It) image

From my understanding, this is NOT traditional antipasto, but it's loosely based on the antipasto salad I used to order when I lived in Grand Junction, CO, at a restaurant called Junction Square. I do not remember the exact ingredient amounts so everything's estimated, however, this does use an entire head of iceberg lettuce, so it can easily feed 3-5 I would guess. We always ate this as a main dish, and for lunch. All of the ingredients are easily found in your grocery store's deli and produce departments, and packaged cheese section. Cook time is assembly time.

Provided by blancpage

Categories Lunch/Snacks

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

1 head iceberg lettuce, chopped and shredded
3/4-1 lb hard salami (Hormel Hard Salami or Genoa is good for this, ask your deli to slice into 1/4 inch-thick slices)
2 -4 tomatoes, chopped
1/2-1 cup part-skim mozzarella cheese, shredded
1/2 cup Italian dressing (my fave is Kraft, and you can use light or fat-free instead)

Steps:

Remove outer leaves and wash the iceberg lettuce and pat dry.
Chop and shred the iceberg lettuce and place in large bowl.
Chop the 1/4 inch-thick salami slices into bite-sized chunks. Add to the iceberg.
Chop tomatoes, add to the iceberg.
Sprinkle salad with desired amount of shredded mozzarella cheese.
When ready to serve, pour over your favorite Italian dressing and toss to coat.
Note: If you know there won't be enough people to finish the salad in one sitting, assemble only a small amount to serve at the time, and keep the rest of the prepared ingredients in separate containers in the fridge and assemble right before eating to prevent sogginess.

Nutrition Facts : Calories 265.4, Fat 19.2, SaturatedFat 6.4, Cholesterol 38.4, Sodium 1084.9, Carbohydrate 11, Fiber 2.4, Sugar 6.8, Protein 13.4

More about "moms antipasto salad food"

ANTIPASTO PASTA SALAD

Web Apr 28, 2021 The simple combination of lemon juice, red wine vinegar and olive oil, is seasoned with a variety of herbs and spices — including …
From theseasonedmom.com
5/5 (1)
Total Time 32 mins
Category Salad
Calories 416 per serving

Place all of the dressing ingredients except the olive oil in a blender or food processor. Cover and pulse just until combined. With the blender on low, gradually add the oil in a steady stream. Taste and season with additional salt, pepper or sugar, if desired. Set aside until ready to use or store in the refrigerator for up to 1 week.
Cook pasta in a large pot of salted boiling water until al dente, according to package instructions. Drain and rinse under cold water. Transfer to a large bowl and toss with remaining salad ingredients.

Moms Antipasto Salad Food

MOM'S SALAD

ANTIPASTO SALAD

MOM'S ANTIPASTO SALAD

ANTIPASTO, MOM'S

This is one of Mom's recipes, that unfortunately I can't eat since I am allergic to shellfish. If you have any suggestions for alternates to the crab and anchovies, toss me a note!

SIMPLE ANTIPASTO SALAD (THE WAY MY MOM MADE IT)

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