Antipasti Chopped Salad Recipes

ANTIPASTI CHOPPED SALAD

Antipasti Chopped Salad image

Turn all the best parts of an antipasto platter into one big dinner salad-no cooking required.

Categories weeknight meals dinner main dish salad

Time 30m

Yield 4-6 servings

Number Of Ingredients 14

Ingredients

1 head romaine lettuce
1/2 small head radicchio
1/2 c. pepperoncini, plus 3 tablespoons brine
1/2 c. roasted red peppers
1 lb. bocconcini, quartered
1 1/2 c. marinated artichoke hearts, drained
8 oz. provolone cheese, cut into 1/2-inch cubes
8 oz. deli-sliced salami, cut into 1/2-inch pieces
4 oz. sliced pepperoni, quartered
1 1/4 tsp. kosher salt
Black pepper, to taste
1/4 c. red wine vinegar
1/2 c. olive oil
Crusty bread, for serving

Steps:

Chop the romaine and radicchio and combine in a large bowl. Finely chop the pepperoncini and roasted red peppers and add to the bowl.
Add the bocconcini, artichoke hearts, provolone, salami, pepperoni, 1 teaspoon salt and a few grinds of pepper to the bowl.
Make the dressing: Whisk the vinegar, pepperoncini brine, the remaining ¼ teaspoon salt and a few grinds of pepper in a medium bowl. Whisking constantly, slowly drizzle in the olive oil until combined.
Toss the salad, then pour in the dressing and toss again. Serve with bread.

CHOPPED ANTIPASTO SALAD

Chopped Antipasto Salad image

Servings: 1 • Size: 1 salad • Points +: 7 pts • Smart Points: 6 Calories: 254 • Fat: 16 g • Carb: 19.5 g • Fiber: 7.5 g • Protein: 16 g • Sugar: 3 g Cholest: 37.5 mg Read more at http://www.skinnytaste.com/italian-antipasto-salad/#ZIkIZJstISMXg9mE.99

Provided by lkellyr

Categories < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 cup romaine lettuce, chopped
1/4 cup chopped cherry tomatoes
1 thin slice red onion
4 green pitted olives (or black)
1 pepperoncini pepper, sliced
1/4 cup roasted red pepper, sliced (homemade, or buy packed in water)
1/4 cup giardiniera (I used Victoria brand)
1/3 cup cucumber, peeled and sliced
1/4 cup polly-o part skim shredded mozzarella cheese
4 turkey pepperoni, sliced thin
2 slices prosciutto, Di Parma, sliced
1 teaspoon olive oil
1 teaspoon red wine vinegar or 1 teaspoon vinegar brine from pepperoncini pepper
fresh black pepper

Steps:

Place the lettuce on a large dish and top with meats, vegetables and cheese. In a small bowl add vinegar or brine from pepperoncini, add black pepper and whisk in oil. Drizzle over salad and enjoy!
Read more at http://www.skinnytaste.com/italian-antipasto-salad/#ZIkIZJstISMXg9mE.99.

Nutrition Facts : Calories 57.6, Fat 3.3, SaturatedFat 1.2, Cholesterol 5.5, Sodium 412.9, Carbohydrate 5.3, Fiber 1.4, Sugar 2.4, Protein 2.4

ANTIPASTO SALAD

Antipasto Salad image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 hearts romaine lettuce, chopped
1/2 pound Genoa salami, ask for it in 1 chunk at deli counter, diced
2 cups pickled hot vegetable salad, Giardiniera, coarsely chopped*
12 pitted black olives, coarsely chopped, such as kalamata
12 jumbo green olives, pitted, coarsely chopped
1 small jar, 8 ounces, roasted red peppers, drained and diced
1 small jar, 6 ounces, marinated artichoke hearts, drained
2 tablespoons balsamic vinegar, eyeball it
1/4 cup extra-virgin olive oil, eyeball it
Salt and pepper

Steps:

Combine lettuce, salami, chopped hot pickled vegetables, olives, red peppers and artichoke hearts. Drizzle vinegar and oil over the salad. Toss salad and season with salt and pepper, to your taste.

ANTIPASTI CHOPPED SALAD

Antipasti Chopped Salad image

Provided by Claire Robinson

Categories main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 heart romaine, chopped into bite-sized pieces, about 6 cups
6 ounces fresh mozzarella, diced
1 (4-ounce) piece sweet or spicy salami, cut into 1/4-inch pieces
12 ounces jarred marinated artichokes, drained and chopped, liquid from the jar reserved
10 to 12 large fresh basil leaves, chopped
Kosher salt and freshly cracked black pepper

Steps:

Put the lettuce, cheese, salami and artichokes in a mixing bowl and toss well. Drizzle just enough liquid from the artichoke jar to lightly moisten the salad; add the basil, season with salt and pepper, to taste, and toss to combine.
Transfer the salad to a platter and serve immediately or chill and serve within 2 hours.

SUPER ITALIAN CHOPPED SALAD

Super Italian Chopped Salad image

Antipasto ingredients are sliced and diced to make this substantial chop salad. I like to buy sliced meat from the deli and chop it all up so you can get a bit of everything in each bite. -Kim Molina, Duarte, California

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 17

Ingredients

3 cups torn romaine
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 jar (6-1/2 ounces) marinated artichoke hearts, drained and chopped
1 medium green pepper, chopped
2 medium tomatoes, chopped
1 can (2-1/4 ounces) sliced ripe olives, drained
5 slices deli ham, chopped
5 thin slices hard salami, chopped
5 slices pepperoni, chopped
3 slices provolone cheese, chopped
2 green onions, chopped
1/4 cup olive oil
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons grated Parmesan cheese
Pepperoncini, optional

Steps:

In a large bowl, combine the first 11 ingredients. For dressing, in a small bowl, whisk the oil, vinegar, salt and pepper. Pour over salad; toss to coat. Sprinkle with cheese. Top with pepperoncini, if desired.

Nutrition Facts : Calories 185 calories, Fat 13g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 444mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein.

BUCCA DI BEPPO CHOPPED ANTIPASTO SALAD

Bucca Di Beppo Chopped Antipasto Salad image

Make and share this Bucca Di Beppo Chopped Antipasto Salad recipe from Food.com.

Provided by Chef clb83

Categories < 15 Mins

Time 15m

Yield 1 serving, 4 serving(s)

Number Of Ingredients 14

Ingredients

1 head iceberg lettuce, chopped
1 ounce pepperoni, diced
1 ounce mortadella, diced
1 ounce red onion, diced
2 ounces roma tomatoes, diced
2 ounces cucumbers, diced
1 ounce gorgonzola, crumbled
1 ounce feta cheese, crumbled
1/2 ounce pepperoncini pepper, chopped
1/2 teaspoon oregano
4 ounces Italian vinaigrette dressing
3 pepperoncini peppers, whole
black olives
green olives

Steps:

Place all ingredients in a mixing bowl, except 1/2 the tomatoes, the whole pepperoncini, olives and dressing and toss.
Add the dressing and toss until fully incorporated.
Mound the salad mixture on a chilled plate, getting as much height as possible.
Place remaining tomates around the outside of the salad.
Garnish with whole pepperoncini and olives and serve!

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