Antipasto Bowl Recipes

ANTIPASTO

Steps:

• Mix first 5 ingredients in large pot. Boil 5 minutes.
• Add next 4 ingredients, boil 10 minutes.
• Add balance of ingredients. Try not to break up shrimp and tuna too much. Bring to just boiling.
• Process in a hot water bath for 15 minutes.
• Note: *Drain everything except olives and pickled onion juice. Biffy and Frank's flub (taste great.) Omit vinegar.
• Optional - small amount of brown sugar, HP sauce, chopped garlic, hot pepper sauce (dried or fresh) WE NEVER USE THESE.
• Something sure has changed with Recipe Zaar! When trying to put the ingredients in it was a big pain in the butt for the sizes. I've converted the grams to ounces but I didn't have everything in my cupboard to actually look at so I guessed. But most cans come pretty standard, and the "Frozen Shrimp" is a large bag -- it wouldn't let me put just "large.".

TUNA ANTIPASTO SALAD BOWL

Steps:

• Toss salad greens, garbanzo beans, black olives, artichoke hearts, tuna, shell pasta, cucumber, and tomato together in a large bowl. Cover and refrigerate salad until lettuce is crisp and mixture is chilled, at least 2 hours.
• Toss salad with salad dressing immediately before serving.

ANTIPASTO PLATTER

Steps:

• In a large bowl, combine pepperoncini, beans, mushrooms, tomatoes, cheese, olives and pepperoni. Pour vinaigrette over mixture; toss to coat. , Refrigerate at least 30 minutes or overnight. Arrange on a lettuce-lined platter. Serve with toothpicks.

ANTIPASTO SALAD RECIPE

Steps:

• In a large bowl add the romaine, olives, tomatoes, pepperoni, red peppers, salami, mozzarella, artichoke hearts, and provolone.
• To make the lemon olive oil dressing: In a small bowl whisk the olive oil, lemon juice, and Italian seasoning. Pour over the solid and toss.

INDIVIDUAL ANTIPASTO SALAD CUPS

Steps:

• Open the mozzarella balls and drain the oil. Transfer the balls to a large bowl.
• Add the cherry tomatoes, slicing any large ones in half.
• Add the sliced pepperoncinis.
• Spoon the artichoke halves from the jar and roughly slice in half, add to the bowl.
• Add the green and black olives to the bowl making sure they are pitted and have no stone left in the center.
• Add the diced salami and assorted pickled vegetables to the bowl.
• Finally, add the fresh basil and toss well to combine all of the ingredients.
• Spoon the salad mixture into the cups and garnish with a basil leaf or two.

ANTIPASTO BOWL

Steps:

• Prepare a bowl of ice water.
• In a covered pan, steam the sliced asparagus for 4 minutes; drain and plunge the asparagus into the ice water, then drain well.
• In a large bowl, combine the asparagus, mushrooms, bell pepper, black olives, mozzarella cubes, artichoke hearts, and pepperoncini.
• In a small bowl combine the vinegars and remaining ingredients and whisk well (or put it in a jar, cover, and shake well).
• Pour the prepared vinaigrette over the vegetable mixture and toss to coat.
• Place in a covered container and marinate in the refrigerator for at least 2 hours, stirring or shaking occasionally (you can marinate it longer, but no more than 8 hours, because beyond that will effect the texture).
• Serve either chilled or at room temperature.
• Note: also good with cherry tomatoes added.

ANTIPASTO SALAD

Steps:

• Combine the ingredients for the dressing in a bowl or jar (olive oil, red wine vinegar, lemon juice, Dijon, garlic powder, Italian seasoning, salt, pepper, sugar, grated Parmesan). Close the jar tightly and shake or whisk in a bowl until the ingredients are incorporated.
• Cut or slice any meat or cheeses into bite-sized pieces. Drain the olives and any brined vegetables. Thinly slice the red onion and slice the grape tomatoes in half.
• Lay your greens in the bottom of a bowl, then top with your antipasto items. Give the dressing one last whisk or shake, then drizzle over the salad (start with half the dressing and add more as needed). Toss the salad until everything is coated in dressing, then enjoy.

ANTIPASTO BOWL

Steps:

• 1. Steam asparagus, covered, for 2 minutes. Drain and plunge into ice water; drain well. Combine the asparagus, mushrooms, and the next 5 ingredients (mushrooms through pepperoncini peppers) in a large bowl. 2. Combine vinegar and remaining ingredients in a small bowl; stir well with a whisk. Pour vinaigrette over the vegetable mixture, tossing gently to coat. 3. Cover and marinate in refrigerator 2 hours; stir occasionally. Note: Can be served chilled or at room temperature. Yield: 20 servings (serving size: 1/2 cup) NUTRITION PER SERVING CALORIES 49(50% from fat) FAT 2.7g (sat 0.7g,mono 1.5g,poly 0.3g) PROTEIN 2.5g CHOLESTEROL 2mg CALCIUM 50mg SODIUM 263mg FIBER 1.2g IRON 1.2mg CARBOHYDRATE 5g