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
ITALIAN ANTIPASTO SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 10m
Yield 1 2/3 cups
Number Of Ingredients 16
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
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
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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