Antipasti Salad With Arugula Recipes

ANTIPASTI SALAD

Antipasti Salad image

Provided by Food Network Kitchen

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1/4 medium red onion, minced
1/2 medium fennel bulb, trimmed and cored
1 (15-ounce) can chickpeas, rinsed and drained
4 jarred roasted sweet red peppers, chopped (about 3/4 cup)
1 (6-ounce) jar marinated artichoke hearts, rinsed, drained, and quartered, if whole
2 cups baby arugula
1 cup fresh flat-leaf parsley leaves
1/4 cup kalamata olives, pitted (about 2 ounces)
1/2 to 1 cup freshly shaved Parmigiano-Reggiano
1 small garlic clove, peeled
1 1/2 teaspoons kosher salt
1 teaspoon freshly grated orange zest
2 tablespoons white wine vinegar
Freshly ground black pepper
1/3 cup extra-virgin olive oil

Steps:

For the salad: To mellow the minced onion, soak it in cold water for 10 minutes, then drain well, pat dry, and put in a serving bowl.
Meanwhile, make the dressing: Smash the garlic clove, sprinkle with 1/2 teaspoon of the salt, and, with the side of a large knife, mash and smear the mixture to a coarse paste. Put the paste in a bowl and add the orange zest, vinegar, remaining 1 teaspoon salt, and black pepper, to taste. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing.
Using a handheld mandoline or a knife, cut the fennel lengthwise into long, thin slices. Add to the onion and toss with the chickpeas, peppers, artichoke hearts, arugula, parsley, and dressing. Scatter the olives and shave the Parmigiano-Reggiano over the top.

ANTIPASTI SALAD WITH ARUGULA

Antipasti Salad With Arugula image

Make and share this Antipasti Salad With Arugula recipe from Food.com.

Provided by Food.com

Categories European

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup red wine vinegar
1 teaspoon whole grain mustard
1 teaspoon fresh thyme
1/4 teaspoon crushed red chile flakes
1 garlic clove, grated
1/3 cup extra-virgin olive oil
kosher salt & freshly ground black pepper
1 (15 ounce) can chickpeas, drained
1/2 cup diced salami
1/2 cup diced provolone cheese
1/2 cup bite-size fresh mozzarella cheese balls
2 cups baby arugula
1/2 cup roasted red pepper, thinly sliced

Steps:

In a large bowl, combine the red wine vinegar, mustard, thyme, red chile flakes and garlic. Whisk in olive oil and season with salt and pepper to taste. Stir in chickpeas, salami, provolone and mozzarella. Cover and let marinate in the refrigerator until ready to serve or up to an hour.
Just before serving, toss salad with arugula. Scatter the roasted red peppers over top. Season with salt and pepper to taste.

Nutrition Facts : Calories 428.2, Fat 30.1, SaturatedFat 8.2, Cholesterol 31.6, Sodium 1044.4, Carbohydrate 26.4, Fiber 5.1, Sugar 0.7, Protein 13.6

ANTIPASTO SALAD

Antipasto Salad image

This is a delicious side dish salad! If you find arugula too peppery, make the salad with mixed baby lettuce instead. Also, for a meatless version, omit the salami and add mini mozzarella balls, which I love. Recipe is from Woman's World.

Provided by CookingONTheSide

Categories Greens

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup bottled Italian vinaigrette dressing
2 tablespoons drained sun-dried tomatoes packed in oil, finely chopped
4 cups baby arugula leaves
2 celery ribs, cut into 1/4-inch thick slices (about 1 cup)
2 plum tomatoes, cut into wedges
1/3 cup pitted black olives, such as Kalamata
1/2 cup drained artichoke heart, quartered
6 slices deli sliced provolone cheese (about 3 ounces)
6 slices deli-sliced salami, such as soppressata (3 ounces)

Steps:

In bowl, whisk together dressing and sun-dried tomatoes; reserve.
Arrange arugula on platter.
Top with rows of celery and tomatoes on one side and olives and artichoke hearts on the other.
Fold slices of cheese and salami into quarters; arrange in center of salad.
Drizzle salad with dressing.

Nutrition Facts : Calories 223.2, Fat 17.3, SaturatedFat 8, Cholesterol 37.8, Sodium 836.4, Carbohydrate 6.4, Fiber 1.8, Sugar 2.6, Protein 11.8

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