Antipasto Spinach Salad Recipes

ANTIPASTO PASTA SALAD

Steps:

• Start by cooking the pasta per the box instructions. My pasta took about 8 minutes for al-dente.
• After the pasta is done cooking add to the bowl with the rest of the ingredients.
• Toss to combine and season with salt and pepper to taste. Serve immediately and enjoy!

ANTIPASTO SALAD RECIPE

Steps:

• Prepare and combine all salad ingredients in large bowl.
• Mix dressing ingredients then pour over salad. Toss until evenly coated with dressing.
• Salt and pepper to taste.

ANTIPASTO SPINACH SALAD

Steps:

• In a small microwave-safe bowl, combine the first five ingredients. Microwave, uncovered, on high for 30-45 seconds or until heated through., In a salad bowl, combine the spinach, radicchio, beans, artichokes, onion, salami, mozzarella, pepper and parsley. Drizzle with dressing; toss to coat. Sprinkle with Parmesan cheese. Serve immediately.

RACHAEL RAY'S CREAMED CORN WITH SAUSAGE & SHRIMP

Steps:

• Step 1Invert a small bowl inside a large bowl. Working with 1 ear of corn at a time, steady the larger end on top of the small bowl. Using a sharp knife, cut the kernels off the cobs into the large bowl. Scrape any juices from the cobs into the bowl. Step 2In a food processor, puree about half the corn. Pour the corn puree into a large saucepan. Cook over medium heat, stirring occasionally, until hot, about 2 minutes. Add the half-and-half, butter, and sugar. Add the pepper; season with salt. Simmer, stirring occasionally, until the flavors meld, about 10 minutes. Add the remaining corn kernels. Reduce heat to low and let the creamed corn simmer until ready to serve. Step 3In a large skillet, heat a drizzle of oil over medium-high. Add the sausage. Cook, stirring often, until browned, 5 to 8 minutes. Transfer to a bowl. Add the remaining 2 tbsp. oil to the skillet, two turns of the pan. Add the bell pepper, onion, celery, and garlic. Cook, stirring often, until beginning to soften, about 3 minutes. Add the shrimp and thyme. Cook until the shrimp are opaque in the centers, about 3 minutes. Add the beer. Cook, stirring often, until the liquid is reduced, about 6 minutes. Return the sausage to the pan.Step 4Stir the parsley into the creamed corn. Divide among shallow bowls. Top with the sausage and shrimp mixture. Sprinkle with the scallions.

ANTIPASTO TORTELLINI PASTA SALAD

Steps:

• Cook the tortellini in salted water according to package instructions, until al dente. Strain and rinse with cold water to prevent sticking.
• Add the tortellini and remaining pasta salad ingredients to a large bowl. Set aside.
• In a large jar or blender, combine the dressing ingredients and shake or blend until well-combined. Pour the dressing over the pasta salad and toss to evenly distribute. Refrigerate for at least 2 hours.

ANTIPASTO SALAD WITH PROSCIUTTO WRAPPED BREADSTICKS

Steps:

• Place the spinach and arugula in a large bowl. In a medium bowl or measuring cup, whisk 2 tablespoons of the olive brine with the mustard, then drizzle in the olive oil while whisking constantly to emulsify. Taste and season with salt and pepper (you might not need salt since the olive brine is salty already). Toss the greens with half of the dressing and transfer to a large shallow serving bowl. Top with the olives, mozzarella, Parmesan, artichokes, peppers, tomatoes, pear and salami. Wrap the prosciutto around the breadsticks and place them on top. Add a few drizzles of balsamic glaze (I hone in on the pear and tomatoes), then drizzle on the remaining dressing and sprinkle on the basil. Serve and enjoy!

ANTIPASTO GREEN SALAD WITH SHREDDED PARMESAN

Steps:

• Toss greens with remaining ingredients.