Simple Antipasto Salad 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 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.

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

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.

ANTIPASTO SALAD II

Antipasto Salad II image

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

Ingredients

8 ounces Genoa salami, cut into bite-size pieces
8 ounces sopressata or other hard salami, cut into bite-size pieces
8 ounces sharp provolone cheese, cut into bite-size pieces
8 ounces fresh mozzarella cheese, cut into bite-size pieces
2 large tomatoes, cut into bite-size pieces
1 (14 ounce) can artichokes, drained and cut into bite-size pieces
½ (12 ounce) jar roasted red peppers, drained and sliced
½ cup pitted and coarsely chopped Kalamata olives
¼ cup pitted and chopped green olives
1 tablespoon extra-virgin olive oil
3 tablespoons red wine vinegar
freshly-ground black pepper, to taste
¼ cup shredded fresh basil leaves

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

SIMPLE ANTIPASTO SALAD

Simple Antipasto Salad image

Turn a plate of spring greens into an easy antipasto salad by adding salami strips, chopped tomatoes and crumbled feta cheese.

Provided by My Food and Family

Categories Appetizers & Snacks

Time 10m

Yield 1 serving

Number Of Ingredients 5

Ingredients

1 chopped tomato
2 Tbsp. KRAFT Zesty Italian Dressing
2 cups losely packed torn salad greens (1/2 of 7-oz. bag)
3 slices OSCAR MAYER Hard Salami, cut into strips
2 Tbsp. ATHENOS Crumbled Feta Cheese with Basil & Tomato

Steps:

Combine tomatoes and dressing.
Cover serving plate with salad greens; top with salami, cheese and tomato mixture.

Nutrition Facts : Calories 260, Fat 18 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 40 mg, Sodium 1020 mg, Carbohydrate 12 g, Fiber 4 g, Sugar 6 g, Protein 13 g

ANTIPASTO APPETIZER SALAD

Antipasto Appetizer Salad image

Use a slotted spoon to serve this as an appetizer with baguette toasts, or ladle it over romaine lettuce to enjoy as a salad. -Tamra Duncan, Decatur, Arkansas

Provided by Taste of Home

Categories Appetizers Lunch

Time 10m

Yield 6 cups.

Number Of Ingredients 10

Ingredients

1 jar (16 ounces) roasted sweet red pepper strips, drained
1/2 pound part-skim mozzarella cheese, cubed
1 cup grape tomatoes
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, undrained
1 jar (7 ounces) pimiento-stuffed olives, drained
1 can (6 ounces) pitted ripe olives, drained
1 teaspoon dried basil
1 teaspoon dried parsley flakes
Pepper to taste
Toasted baguette slices or romaine lettuce, torn

Steps:

In a large bowl, combine the first 9 ingredients; toss to coat. Cover and refrigerate for at least 4 hours before serving., Serve with baguette slices or over lettuce.

Nutrition Facts : Calories 132 calories, Fat 11g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 651mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

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ANTIPASTO SALAD · EASY FAMILY RECIPES

Web Instructions. In a large bowl combine all of the ingredients except the dressing and stir to combine. Drizzle the dressing over the top and toss the salad until everything is evenly coated. Chill for 10-15 minutes or until …
From easyfamilyrecipes.com

Simple Antipasto Salad Food

ITALIAN ANTIPASTO SALAD

ANTIPASTO SALAD

SIMPLE ANTIPASTO SALAD (THE WAY MY MOM MADE IT)

ANTIPASTO SALAD

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.

SIMPLE ANTIPASTO SALAD

Turn a plate of spring greens into an easy antipasto salad by adding salami strips, chopped tomatoes and crumbled feta cheese.

ANTIPASTO APPETIZER SALAD

Use a slotted spoon to serve this as an appetizer with baguette toasts, or ladle it over romaine lettuce to enjoy as a salad. -Tamra Duncan, Decatur, Arkansas

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