Antipasti Salad With Campfire Dressing Recipes

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ZESTY CAULIFLOWER ANTIPASTO SALAD



Zesty Cauliflower Antipasto Salad image

Light and refreshing Italian-themed summer salad that replaces pasta with cauliflower. I typically make my own salad dressing but found that olive oil solidifies when refrigerated and bottled dressing works best in this. It also adds a ton of flavor, cutting down on the ingredient list. This is a great side dish for a summertime BBQ or picnic. Serve cold or at room temperature.

Provided by Soup Loving Nicole

Categories     Salad     Vegetable Salad Recipes     Cauliflower

Time 40m

Yield 8

Number Of Ingredients 9

1 medium head cauliflower, cut into small florets
1 small red onion, sliced
½ cup Italian-style salad dressing
12 grape tomatoes, halved
1 (14 ounce) can quartered artichoke hearts, drained
½ cup sliced Kalamata olives
½ cup mild banana pepper rings
8 ounces small fresh mozzarella balls (such as BelGioioso®)
4 ounces Genoa salami, chopped

Steps:

  • Place cauliflower, onion, and salad dressing in a large bowl. Stir to coat. Cover and marinate for 30 minutes.
  • Add tomatoes, artichoke hearts, olives, banana peppers, mozzarella balls, and salami; stir to combine.

Nutrition Facts : Calories 242.7 calories, Carbohydrate 12.1 g, Cholesterol 36.5 mg, Fat 17.3 g, Fiber 3.3 g, Protein 10.8 g, SaturatedFat 6.7 g, Sodium 882.1 mg, Sugar 3.1 g

ANTIPASTO SALAD II



Antipasto Salad II image

After searching for a recipe for an antipasto salad that I had envisioned in my head, I gave up and just decided to create one myself. I made this dish for a party and everyone couldn't stop talking about it. The ratio of meat/cheese to veggies can be adjusted to taste.

Provided by Katie Greco

Categories     Salad

Time 30m

Yield 10

Number Of Ingredients 13

8 ounces Genoa salami, cut into bite-size pieces
8 ounces sopressata or other hard salami, cut into bite-size pieces
8 ounces sharp provolone cheese, cut into bite-size pieces
8 ounces fresh mozzarella cheese, cut into bite-size pieces
2 large tomatoes, cut into bite-size pieces
1 (14 ounce) can artichokes, drained and cut into bite-size pieces
½ (12 ounce) jar roasted red peppers, drained and sliced
½ cup pitted and coarsely chopped Kalamata olives
¼ cup pitted and chopped green olives
1 tablespoon extra-virgin olive oil
3 tablespoons red wine vinegar
freshly-ground black pepper, to taste
¼ cup shredded fresh basil leaves

Steps:

  • Combine the Genoa and sopressata salami, provolone, mozzarella, tomatoes, and artichokes in a bowl. Slice the roasted red peppers and add them to the bowl, along with about 3 tablespoons of their juice.
  • Mix in the chopped olives. Drizzle olive oil over the entire dish, followed by the red wine vinegar and black pepper. Salad can be made ahead of time and refrigerated until serving.
  • Tear the fresh basil leaves into bite-sized pieces and add them to the salad just before serving. Mix thoroughly and serve.

Nutrition Facts : Calories 383.1 calories, Carbohydrate 7.9 g, Cholesterol 73.8 mg, Fat 29.1 g, Fiber 1.6 g, Protein 21.7 g, SaturatedFat 12.7 g, Sodium 1783.5 mg, Sugar 1.6 g

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