Lemon Marinated Antipasto Recipes
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
EASY MARINATED EGGPLANT
Steps:
- Brush the slices of eggplant with olive oil then grill in a hot grill pan until softened and caramelized on both sides.
- Place the slices of eggplant into a large jar or sealable container.
- Mix all the marinade ingredients together, adjust seasoning as necessary and pour over the eggplant.
- Seal the jar or container and allow to marinade for at least 6 hours but up to 1-2 weeks in the fridge.
Nutrition Facts : Calories 124 kcal, Carbohydrate 18 g, Protein 3 g, Fat 6 g, SaturatedFat 1 g, Sodium 471 mg, Fiber 8 g, Sugar 10 g, ServingSize 1 serving
LEMON-MARINATED ANTIPASTO
When I found this make-ahead recipe, it spoke to my Italian heart. I like to serve crusty Italian bread on the side to soak up the awesome dressing.-Nancy Beckman, Helena, Montana
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 12 servings (1/2 cup each).
Number Of Ingredients 10
Steps:
- Cook sausages according to package directions; cool slightly. Meanwhile, whisk together lemon zest, lemon juice, oil, basil, Italian seasoning and garlic., Slice sausages and place in a large bowl; add peppers and olives. Toss with dressing. Refrigerate, covered, overnight., Remove sausage mixture from refrigerator; stir in cheese. Let stand 30 minutes before serving.
Nutrition Facts : Calories 250 calories, Fat 20g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 533mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 12g protein.
LEMON-VINAIGRETTE MARINATED ANTIPASTO
Categories Marinade Pepper Appetizer Marinate Cocktail Party Vegetarian Quick & Easy
Yield 12-14 appetizer servings
Number Of Ingredients 13
Steps:
- Cook green beans in boiling salted water to cover 5 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain. Arrange green beans, feta cheese, and next 5 ingredients in a 13- x 9-inch baking dish, keeping each ingredient separate from the others. Whisk together dressing and next 5 ingredients. Drizzle evenly over ingredients. Cover and chill 2 hours. Transfer marinated ingredients to a large serving platter. Add salami to platter, if desired. Garnish platter, if desired. Yield: 12-14 appetizer serrvings.
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Estimated Reading Time 7 mins
- Place the chicken breasts in a large ziplock bag. In a small bowl, whisk together the olive oil, lemon juice, soy sauce, garlic, oregano, salt, and pepper.
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- In small nonmetal bowl, combine all marinade ingredients except oil; mix well. Slowly add oil, beating with wire whisk until marinade is thick and well blended. In nonmetal container or resealable food storage plastic bag, combine olives, mushrooms and cheese. Add marinade; cover and refrigerate at least 12 hours or overnight to blend flavors.
- When ready to serve, cut salami slices in half. Roll slices into small cone shapes; spear with cocktail toothpicks. Line outside edge of large serving platter with lemon leaves. Arrange salami in center of platter.
- Drain marinated olives, mushrooms and cheese, reserving marinade; arrange around outside edge of platter. Drizzle 1 to 2 tablespoons of reserved marinade over salami. (Discard remaining marinade.) Tuck several lemon leaves among olives, mushrooms and cheese.
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- To start, clean the mushrooms using a damp cloth. Remove the stems and cut mushrooms into medium-sized pieces.
- In a container, combine mushrooms with olive oil, water, lemon juice, vinegar, and herbs. Marinade for at least 1 hour or overnight for best results.
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From cravingcalifornia.com
Estimated Reading Time 3 mins
- Heat the olive oil in a small saucepan over medium heat. Add the garlic, shallot, black pepper, and red pepper flake and cook, stirring occasionally, until the garlic is pale golden and aromatic, about 2 minutes.
- Turn off the heat and allow the oil to cool down to room temperature, or until it's just slightly warm then stir in the scallions/parsley. Pour the infused olive oil over the feta cheese. Serve with grilled bread or a toasted baguette!
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Estimated Reading Time 5 mins
- On a cutting board, dice the mozzarella into bite-sized squares. Place in a bowl and cover with the olive oi. Add all the rest of the ingredients and toss well, chill covered in the refrigerator. Let sit as long as possible, 4 hours or up to 3 days. This recipe can be prepared days before, or for a dinner salad prepare the marinated mozzarella at lunchtime and chill.
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4.5/5 (2)Category AppetizersCuisine ItalianTotal Time 20 mins
- Start by arranging cheese wedges in different corners. You may want to cut a few slices to get them started.
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From myrecipes.com
- Cook green beans in boiling salted water to cover 5 minutes or until crisp-tender; drain. Plunge into ice water to stop cooking process; drain.
- Arrange green beans, feta cheese, and next 5 ingredients in a 13- x 9-inch baking dish, keeping each ingredient separate from others.
- Whisk together dressing and next 3 ingredients. Drizzle evenly over ingredients. Cover and chill 2 hours.
- Transfer marinated ingredients to a large serving platter. Add salami, if desired. Serve with toasted French bread slices or large crackers. Garnish, if desired.
ANTIPASTO PASTA SALAD - THE SEASONED MOM
From theseasonedmom.com
- Place all of the dressing ingredients except the olive oil in a blender or food processor. Cover and pulse just until combined. With the blender on low, gradually add the oil in a steady stream. Taste and season with additional salt, pepper or sugar, if desired. Set aside until ready to use or store in the refrigerator for up to 1 week.
- Cook pasta in a large pot of salted boiling water until al dente, according to package instructions. Drain and rinse under cold water. Transfer to a large bowl and toss with remaining salad ingredients.
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