Salad Bar Antipasto Food

ITALIAN ANTIPASTO SALAD

Italian Antipasto Salad image

Provided by Giada De Laurentiis Bio & Top Recipes

Time 10m

Yield 1 2/3 cups

Number Of Ingredients 16

Ingredients

1/2 head romaine lettuce, cut into bite-size pieces
1/2 head butter lettuce, cut into bite-size pieces
1/2 head iceberg lettuce, cut into bite-size pieces
1 cup rinsed canned red kidney beans, patted dry
1 cup rinsed canned garbanzo beans, patted dry
8 ounces salami, cubed
6 ounces Provolone, cubed
2 tomatoes, coarsely chopped
Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
1/2 cup red wine vinegar
3 tablespoons lemon juice
1 teaspoon honey
2 teaspoons salt
1 cup olive oil
Salt and freshly ground black pepper

Steps:

Mix the vinegar, lemon juice, honey, and salt in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette with salt and pepper, to taste.
Combine the first 8 ingredients in a large bowl. Toss with enough vinaigrette to coat. Season the salad with salt and pepper, to taste, and serve.

ANTIPASTO SALAD

Antipasto Salad image

Provided by Valerie Bertinelli

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

Ingredients

2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon Calabrian chile paste, crushed red pepper flakes or sriracha
1/2 teaspoon dried Italian seasoning
1/2 small shallot, minced
Kosher salt
3 tablespoons olive oil
4 radishes, thinly sliced
2 celery ribs, thinly sliced
1 romaine heart, cut into 1/2-inch-wide strips
1/2 head iceberg lettuce, cut into 1/2-inch-wide strips
1/4 pound provolone, cut into 1/4-inch cubes
1/4 pound Genoa salami, cut into 1/4-inch cubes
1 cup cherry tomatoes, halved
3 tablespoons pickled pepperoncini, sliced
3 tablespoons pickled cherry peppers, sliced

Steps:

For the vinaigrette: Whisk the vinegar, mustard, chile paste, Italian seasoning, shallot and 1/4 teaspoon salt together in a small bowl. Gradually whisk in the olive oil. Pour into a cruet and shake.
For the salad: Combine the radishes, celery, romaine, iceberg, provolone, salami, tomatoes, pepperoncini and cherry peppers in a large salad bowl. Toss with the vinaigrette and serve immediately.

SALAD BAR ANTIPASTO

Salad Bar Antipasto image

Make and share this Salad Bar Antipasto recipe from Food.com.

Provided by yooper

Categories One Dish Meal

Time P1D

Yield 12 serving(s)

Number Of Ingredients 18

Ingredients

2 medium tomatoes, cut into bite size pieces
1 small zucchini, sliced
1 small summer squash, sliced
1 cup cauliflower floret
1 cup broccoli floret
1 small cucumber, sliced
2 stalks celery, sliced
1 medium green pepper, cut into bite size pieces
1 (8 ounce) package sliced salami, cut into bite size pieces
1 medium carrot, sliced
1/2 small red onion, sliced and seperated into rings
1/2 cup pimento stuffed olive
1/2 cup pepperoncini pepper (pickle section of supermarket)
1 cup bottled Italian salad dressing
1 dash basil
1 dash oregano
salt and pepper
parmesan cheese (optional)

Steps:

Combine and seal all ingredients in a large heavy plastic bag, except for the Parmesan cheese.
Seal the bag and refrigerate for 24 hours, turning bag occasionally.
Turn out into a large serving bowl.
Top with the Parmesan cheese, if desired.

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