Moms Antipasto Salad Recipes

MOM'S SALAD

Steps:

• Combine the romaine, tomatoes, cucumber and onions in a large bowl.
• Whisk the olive oil, vinegar, sour cream, oregano and garlic in a small bowl to make the vinaigrette.
• Pour the vinaigrette over the salad, season with salt and pepper and toss to combine. Serve with more freshly cracked black pepper over the top.

SIMPLE ANTIPASTO SALAD (THE WAY MY MOM MADE IT)

Steps:

• Remove outer leaves and wash the iceberg lettuce and pat dry.
• Chop and shred the iceberg lettuce and place in large bowl.
• Chop the 1/4 inch-thick salami slices into bite-sized chunks. Add to the iceberg.
• Chop tomatoes, add to the iceberg.
• Sprinkle salad with desired amount of shredded mozzarella cheese.
• When ready to serve, pour over your favorite Italian dressing and toss to coat.
• Note: If you know there won't be enough people to finish the salad in one sitting, assemble only a small amount to serve at the time, and keep the rest of the prepared ingredients in separate containers in the fridge and assemble right before eating to prevent sogginess.

ANTIPASTO SALAD

Steps:

• For the vinaigrette: Whisk the vinegar, mustard, chile paste, Italian seasoning, shallot and 1/4 teaspoon salt together in a small bowl. Gradually whisk in the olive oil. Pour into a cruet and shake.
• For the salad: Combine the radishes, celery, romaine, iceberg, provolone, salami, tomatoes, pepperoncini and cherry peppers in a large salad bowl. Toss with the vinaigrette and serve immediately.

ANTIPASTO SALAD

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, cheese, pepperoni, salami, green pepper, celery, onion and tomatoes. , In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over pasta mixture and toss to coat.

MOM'S ANTIPASTO SALAD

Steps:

• Whisk vinegar, mustard, oregano, salt and pepper in a small bowl. Gradually whisk in oil to make a thick dressing; set aside.
• Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool slightly; toss with dressing.
• In a large bowl, combine the salami, pepperoni, Asiago cheese, olives, red peppers and artichokes.
• Add pasta to salad ingredients; toss and serve.

ANTIPASTO, MOM'S

Steps:

• 1. Drain crab and chop up in a bowl. Sprinkle with lemon and toss. Cut cauliflower and carrots and cook crisp tender in salt water. Drain well. Saute onion, pepper and garlic in olive oil. Combine all ingredients. Make a sauce from ketchup, chili sauce, horseradish, pepper sauce, oregano, basil and thyme. Add to crab, toss. Refrigerate 24 hours. Serve with waverly crackers.

MOM'S ANTIPASTO SALAD

Steps:

• Prepare pasta as directed on box.
• Meanwhile, cut remaining ingredients.
• Drain pasta and rinse with cold water to cool (you do not want mozzarella cheese to melt; you want it to remain in cubes).
• Add remaining ingredients and mix well.
• If you make the salad a day in advance, the flavors will blend, but it soaks up the dressing and you may need to add more before serving.