Antipasto Caesar Salad Recipes
ANTIPASTO SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
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
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
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
QUICK ANTIPASTO PASTA SALAD
Bring a touch of Italy to the dinner table with a delicious pasta salad bursting with cheese, salami, olives and tomatoes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
- Drain pasta; rinse with cold water. Shake to drain well.
- In large bowl, stir together seasoning mix and dressing. Toss with pasta and remaining ingredients. Stir in croutons and Parmesan topping just before serving. Serve immediately, or refrigerate.
Nutrition Facts : Calories 350, Carbohydrate 32 g, Cholesterol 35 mg, Fat 1, Fiber 2 g, Protein 14 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1450 mg, Sugar 7 g, TransFat 0 g
ANTIPASTO SALAD
Provided by Rachael Ray : Food Network
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 10
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.
ANTIPASTO CAESAR SALAD
A super quick, fun salad. Add any other antipasto ingredients you have too. From Betty Crocker's Too Hot To Cook.
Provided by lazyme
Categories < 15 Mins
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Pour dressing into large salad bowl.
- Add romaine; toss until coated with dressing.
- Add pepperoni, olives and artichoke hearts.
- Sprinkle with croutons, cheese and pepper; toss.
Nutrition Facts : Calories 249, Fat 19.4, SaturatedFat 4.7, Cholesterol 16.8, Sodium 760.9, Carbohydrate 13.3, Fiber 4.8, Sugar 2.2, Protein 7.5
ANTIPASTO SALAD
Antipasto salad combines the best Italian appetizers into one sensational salad! This antipasto salad recipe will be the most satisfying, flavorful salad you ever sink your teeth into! It's easy to make, exploding with bright flavors and textures and is a hypnotic stand-alone main dish or it can be served as a steal-the-show side. This antipasto salad is loaded with salami, pepperoni, tomatoes, artichokes, pepperoncini, olives, red onions, provolone, and mozzarella all tossed in a zesty homemade Italian dressing that will have you swooning! It's also wonderfully customizable, so you can add or swap in any of your favorite antipasto ingredients that you have on hand. This antipasto salad is quick to make with just a little chopping and a few shakes to combine the dressing. Best of all, it can be made ahead of time for the perfect stress-free win!
Provided by Jen
Categories Main Dish
Time 42m
Number Of Ingredients 15
Steps:
- DRESSING: Click on "Italian Dressing" in the recipe ingredients to be taken to the recipe. Italian Dressing can be made ahead of time and stored for 2 weeks in the refrigerator.
- CROUTONS: Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil and spray with cooking spray or use a nonstick mat. Add cubed bread to the baking sheet and drizzled with olive oil then sprinkle with spices; toss until evenly coated. Spread bread into an even layer and bake for approximately 12-15 minutes or until golden.
- SALAD: Add lettuce to a large bowl followed by the rest of the salad ingredients. Drizzle with desired amount of dressing and toss to combine OR dress individual plates if expecting leftovers. Serve immediately. (You will probably not use all of the dressing.)
ANTIPASTO SALAD RECIPE
An Antipasto salad is filled with sliced meats, soft cheeses, green and black olives with bright red cherry tomatoes that is simple to toss together and enjoy in a homemade light lemon olive oil dressing. This is an Italian salad that everyone loves!
Provided by Alyssa Rivers
Categories Salad
Time 15m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 407 kcal, Carbohydrate 5 g, Protein 17 g, Fat 35 g, SaturatedFat 11 g, Cholesterol 52 mg, Sodium 1518 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
ANTIPASTO CAESAR SALAD
A super quick, fun salad. Add any other antipasto ingredients you have too. From Betty Crocker's Too Hot To Cook.
Provided by Vicki Butts (lazyme) @lazyme5909
Categories Lettuce Salads
Number Of Ingredients 7
Steps:
- Pour dressing into large salad bowl. Add romaine; toss until coated with dressing.
- Add pepperoni, olives and artichoke hearts.
- Sprinkle with croutons, cheese and pepper; toss.
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- In a small bowl, whisk the lemon juice with the vinegar, garlic and oregano. Whisk in the remaining 1/4 cup of olive oil and season the dressing with salt and pepper.
- In a bowl, combine the shredded lettuce and salami. Add the marinated bocconcini and half of the dressing and toss well. Transfer the antipasto salad to a large platter. Top with the basil and olives. Drizzle the remaining dressing around the salad and serve.
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- Cut the Genoa salami, hard salami, provolone, and mozzarella into bite sized pieces. If the grape tomatoes are larger than bite sized, cut them in half. Cut the artichoke hearts and red peppers into bite sized pieces.
- Add the salami, cheese, tomatoes, artichoke hearts, red peppers, kalamata olives, and green olives to a mixing bowl. Drizzle the olive oil and red wine vinegar over the top, and sprinkle with the pepper. Toss gently to combine. Refrigerate until ready to serve.
- Just before serving, top with the chopped basil leaves. Serve the antipasto salad on a bed of spring mix or baby spinach leaves.
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