Antipasto Salad Platter Recipes

ANTIPASTO SALAD PLATTER

Antipasto Salad Platter image

This salad is made for nights when it's just too hot to cook. I used to work in a pizza and sub shop, where this platter was the most popular. -Webbie Carvajal, Alpine, Texas

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

1-1/2 cups cubed fully cooked ham
1 jar (10 ounces) pimiento-stuffed olives, drained and sliced
1 can (3.8 ounces) sliced ripe olives, drained
1 package (3-1/2 ounces) sliced pepperoni, quartered
8 cups shredded lettuce
10 to 12 cherry tomatoes, quartered
1 cup Italian salad dressing
1-1/2 cups shredded part-skim mozzarella cheese

Steps:

In a large bowl, combine the ham, olives and pepperoni. On a platter or individual salad plates, arrange the lettuce, olive mixture and tomatoes. Drizzle with dressing; sprinkle with cheese.

Nutrition Facts : Calories 342 calories, Fat 29g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 1830mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 13g protein.

ANTIPASTO PLATTER

Antipasto Platter image

This is a layered antipasto, so you can cut it in square slices neatly and have all the ingredients. This is a beautiful dish that's always a hit! It will make the vegetarians jealous. Add the veggies to your liking. Serve with fresh Italian bread. Enjoy!

Provided by WMAURO

Categories Appetizers and Snacks Antipasto Recipes

Time 45m

Yield 20

Number Of Ingredients 20

Ingredients

2 heads iceberg lettuce
1 tablespoon garlic powder
1 tablespoon dried oregano
1 (8 ounce) bottle Italian-style salad dressing
1 pound thinly sliced cooked ham
2 ½ pounds sliced provolone cheese
½ pound Genoa salami, thinly sliced
¼ pound Capacola sausage, sliced
¼ pound pepperoni sausage, sliced
¼ pound prosciutto, thinly sliced
¼ pound thinly sliced roast beef
1 cup fresh mushrooms
1 (6 ounce) can marinated artichoke hearts
1 (7 ounce) jar roasted red peppers
1 (6 ounce) can sliced black olives
¾ cup sliced pepperoncini peppers
1 (5 ounce) jar sliced pimento-stuffed green olives
½ cup crumbled Gorgonzola cheese
½ pound mozzarella cheese, sliced
¼ cup grated Parmesan cheese

Steps:

Remove large outer leaves from the heads of lettuce. Arrange approximately 1/3 in a layer on a large serving platter. Sprinkle with 1/3 garlic powder, 1/3 crushed oregano and desired amount of Italian-style salad dressing. Layer with cooked ham and Provolone cheese.
Layer Provolone cheese with another 1/3 of the lettuce leaves, 1/3 garlic powder, 1/3 crushed oregano, desired amount of Italian-style salad dressing, Genoa salami and Capacola sausage.
Repeat layering with remaining lettuce, garlic powder, crushed oregano, Italian-style salad dressing, pepperoni sausage, prosciutto and roast beef.
Layer with mushrooms, marinated artichoke hearts, roasted red peppers, black olives, pepperoncini and pimento-stuffed green olives. Sprinkle with more Italian-style salad dressing, as desired.
Top with Gorgonzola cheese, mozzarella cheese and Parmesan cheese. Cover and chill in the refrigerator until serving.

Nutrition Facts : Calories 502.9 calories, Carbohydrate 7.4 g, Cholesterol 93.7 mg, Fat 39 g, Fiber 1.6 g, Protein 31.3 g, SaturatedFat 18 g, Sodium 2208.7 mg, Sugar 2.6 g

ANTIPASTO SALAD PLATTER

Antipasto Salad Platter image

This crisp, fresh salad contains all your favorite antipasto ingredients--artichoke hearts, mozzarella cheese cubs, sweet little tomatoes, salami, and red bell pepper strips.

Provided by Dole

Categories Trusted Brands: Recipes and Tips Dole

Time 20m

Yield 4

Number Of Ingredients 14

Ingredients

1 small clove garlic, finely chopped
2 tablespoons balsamic vinegar
¼ cup extra virgin olive oil
1 tablespoon chopped fresh basil
Salt and freshly ground black pepper
1 (5 ounce) package DOLE® Italian Blend
1 (6 ounce) jar artichoke hearts, packed in water, halved
1 cup DOLE Broccoli Florets, blanched
4 ounces light mozzarella cheese, cut into 1/2-inch cubes
½ cup thinly sliced red onion
8 strawberry tomatoes, halved
12 large pitted black olives
3 ounces light dry salami, cut into strips
½ medium red bell pepper, cut into thin strips

Steps:

Whisk garlic, vinegar, and oil in a small bowl. Add basil, and season with salt and pepper.
Combine salad blends and vinaigrette in large bowl; toss to coat.
Arrange salad blend on platter and arrange remaining ingredients around the salad.

Nutrition Facts : Calories 351.2 calories, Carbohydrate 14.8 g, Cholesterol 36 mg, Fat 25.9 g, Fiber 4.4 g, Protein 16.2 g, SaturatedFat 6.9 g, Sodium 1009.2 mg, Sugar 2.3 g