Italian Antipasto Salad W Artichokes Red Pepper Recipes

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ANTIPASTO SALAD RECIPE



Antipasto Salad Recipe image

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

3 cups romaine (chopped)
1/2 cup green olives (halved)
1/2 cup medium black olives
1/2 cup cherry tomatoes (halved)
1/2 cup mini pepperoni
1/4 cup jarred roasted red peppers (chopped)
8 ounce Genoa Salami (cut into bite sized pieces)
1/2 cup mozzarella cheese balls
13 ounce artichoke hearts (quartered)
8 ounces provolone cheese (cut into bite size pieces)
1/4 cup olive oil
1/2 lemon juice
1 teaspoon Italian seasoning

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

ITALIAN ANTIPASTO SALAD



Italian Antipasto Salad image

Provided by Giada De Laurentiis

Categories     appetizer

Time 10m

Yield 1 2/3 cups

Number Of Ingredients 16

1/2 head romaine lettuce, cut into bite-size pieces
1/2 head butter lettuce, cut into bite-size pieces
1/2 head iceberg lettuce, cut into bite-size pieces
1 cup rinsed canned red kidney beans, patted dry
1 cup rinsed canned garbanzo beans, patted dry
8 ounces salami, cubed
6 ounces Provolone, cubed
2 tomatoes, coarsely chopped
Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
1/2 cup red wine vinegar
3 tablespoons lemon juice
1 teaspoon honey
2 teaspoons salt
1 cup olive oil
Salt and freshly ground black pepper

Steps:

  • Mix the vinegar, lemon juice, honey, and salt in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette with salt and pepper, to taste.
  • Combine the first 8 ingredients in a large bowl. Toss with enough vinaigrette to coat. Season the salad with salt and pepper, to taste, and serve.

ANTIPASTO SALAD



Antipasto Salad image

Every holiday growing up always began with Antipasto. And I have carried on this tradition. I serve my antipasto on a buffet table and include a basket of Italian bread and shrimp cocktail (and, of course, wine!) You can include any type of your favorite deli meats, cheeses, and marinated veggies. This is how I make it........

Provided by Joanne Bellezza-Loughlin

Categories     Appetizers

Time 30m

Number Of Ingredients 14

you'll need a large platter.
lettuce of your choice. i use a mixture of romaine, spring mix and arugala
1/2 lb deli ham - sliced thin
1/2 lb genoa salami - sliced thin
1/2 lb priscuitto di parma (sliced paper thin)
1 block of sharp provolone cut into bite size pieces
1 large fresh mozzarella (or 3 small) sliced and then cut in half
1 jar(s) roasted red peppers
1 jar(s) marinated mushrooms (large jar)
2 jar(s) marinated artichoke hearts (small jars)
1 can(s) small black pitted olives or olives of choice
1 container grape tomatoes
salt, pepper, parsley, basil
olive oil and balsamic vinegar

Steps:

  • 1. Place a layer of lettuce on a large serving platter.
  • 2. Roll your meats into a cylinder shape and place in a nice pattern on top of the lettuce. I alternate ham, salami and prosciutto.
  • 3. Drain your marinated veggies and scatter on top of the meat. Drain the olives and scatter those on top. Place cut up cheeses next and end with the grape tomatoes.
  • 4. Top with fresh ground pepper, parsley and basil. Cover with plastic wrap and refrigerate until ready to serve. Sprinkle with olive oil and balsamic vinegar just before serving.

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