Antipasto Chopped Salad Recipes

ANTIPASTI CHOPPED SALAD

Steps:

• Chop the romaine and radicchio and combine in a large bowl. Finely chop the pepperoncini and roasted red peppers and add to the bowl.
• Add the bocconcini, artichoke hearts, provolone, salami, pepperoni, 1 teaspoon salt and a few grinds of pepper to the bowl.
• Make the dressing: Whisk the vinegar, pepperoncini brine, the remaining ¼ teaspoon salt and a few grinds of pepper in a medium bowl. Whisking constantly, slowly drizzle in the olive oil until combined.
• Toss the salad, then pour in the dressing and toss again. Serve with bread.

CHOPPED ANTIPASTO SALAD

Steps:

• Place the lettuce on a large dish and top with meats, vegetables and cheese. In a small bowl add vinegar or brine from pepperoncini, add black pepper and whisk in oil. Drizzle over salad and enjoy!
• Read more at http://www.skinnytaste.com/italian-antipasto-salad/#ZIkIZJstISMXg9mE.99.

ANTIPASTI CHOPPED SALAD

Steps:

• Put the lettuce, cheese, salami and artichokes in a mixing bowl and toss well. Drizzle just enough liquid from the artichoke jar to lightly moisten the salad; add the basil, season with salt and pepper, to taste, and toss to combine.
• Transfer the salad to a platter and serve immediately or chill and serve within 2 hours.

BUCCA DI BEPPO CHOPPED ANTIPASTO SALAD

Steps:

• Place all ingredients in a mixing bowl, except 1/2 the tomatoes, the whole pepperoncini, olives and dressing and toss.
• Add the dressing and toss until fully incorporated.
• Mound the salad mixture on a chilled plate, getting as much height as possible.
• Place remaining tomates around the outside of the salad.
• Garnish with whole pepperoncini and olives and serve!