Antipasto Green Salad With Shredded Parmesan Recipes

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ANTIPASTO SALAD



Antipasto Salad image

Antipasto salad combines the best Italian appetizers into one sensational salad! This antipasto salad recipe will be the most satisfying, flavorful salad you ever sink your teeth into! It's easy to make, exploding with bright flavors and textures and is a hypnotic stand-alone main dish or it can be served as a steal-the-show side. This antipasto salad is loaded with salami, pepperoni, tomatoes, artichokes, pepperoncini, olives, red onions, provolone, and mozzarella all tossed in a zesty homemade Italian dressing that will have you swooning! It's also wonderfully customizable, so you can add or swap in any of your favorite antipasto ingredients that you have on hand. This antipasto salad is quick to make with just a little chopping and a few shakes to combine the dressing. Best of all, it can be made ahead of time for the perfect stress-free win!

Provided by Jen

Categories     Main Dish

Time 42m

Number Of Ingredients 15

1 large head Romaine lettuce (chopped (about 8 cups))
4 oz. Genoa Salami (chopped)
4 oz. sliced pepperoni
1 cup cherry tomatoes (halved)
1 cup artichoke hearts (drained, patted dry, roughly chopped)
1/2 cup kalamata olives (halved)
1/2 cup green olives
1/4 cup sliced red onion
2 tablespoons chopped pepperoncini
8 oz. fresh mozzarella balls (halved)
4 ounces provolone cheese cut into bite size pieces
1 Recipe Italian Dressing
1/2 loaf French bread (cubed (preferably day old))
1/4 cup olive oil
1/4 tsp EACH dried basil, dried parsley, garlic powder

Steps:

  • DRESSING: Click on "Italian Dressing" in the recipe ingredients to be taken to the recipe. Italian Dressing can be made ahead of time and stored for 2 weeks in the refrigerator.
  • CROUTONS: Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil and spray with cooking spray or use a nonstick mat. Add cubed bread to the baking sheet and drizzled with olive oil then sprinkle with spices; toss until evenly coated. Spread bread into an even layer and bake for approximately 12-15 minutes or until golden.
  • SALAD: Add lettuce to a large bowl followed by the rest of the salad ingredients. Drizzle with desired amount of dressing and toss to combine OR dress individual plates if expecting leftovers. Serve immediately. (You will probably not use all of the dressing.)

ANTIPASTO SALAD



Antipasto Salad image

This super hearty antipasto salad is full of cured meats, cheeses, and pickled vegetables for an extra flavorful and filling salad.

Provided by Beth - Budget Bytes

Categories     Dinner     Lunch     Main Course     Salad     Side Dish

Time 15m

Number Of Ingredients 19

8 oz. salad greens of choice ($0.99)
1 12oz. jar artichoke hearts ($2.45)
1 pint grape tomatoes ($1.79)
8 oz. mozzarella ($0.99)
8 oz. salami ($3.00)
1 6oz. jar kalamata olives ($1.99)
1 8oz. jar banana peppers ($1.69)
1/2 red onion ($0.40)
8 oz. provolone ($1.79)
1/2 cup extra virgin olive oil ($0.84)
3 Tbsp red wine vinegar ($0.30)
1 Tbsp lemon juice ($0.04)
2 tsp Dijon mustard ($0.12)
1/4 tsp garlic powder ($0.02)
1 Tbsp Italian seasoning ($0.30)
1/2 tsp sugar ($0.01)
1/2 tsp salt ($0.02)
1/4 tsp freshly cracked black pepper ($0.02)
2 Tbsp grated Parmesan ($0.22)

Steps:

  • Combine the ingredients for the dressing in a bowl or jar (olive oil, red wine vinegar, lemon juice, Dijon, garlic powder, Italian seasoning, salt, pepper, sugar, grated Parmesan). Close the jar tightly and shake or whisk in a bowl until the ingredients are incorporated.
  • Cut or slice any meat or cheeses into bite-sized pieces. Drain the olives and any brined vegetables. Thinly slice the red onion and slice the grape tomatoes in half.
  • Lay your greens in the bottom of a bowl, then top with your antipasto items. Give the dressing one last whisk or shake, then drizzle over the salad (start with half the dressing and add more as needed). Toss the salad until everything is coated in dressing, then enjoy.

Nutrition Facts : ServingSize 1 salad, Calories 535 kcal, Carbohydrate 11 g, Protein 23 g, Fat 45 g, Sodium 2130 mg, Fiber 4 g

ANTIPASTO GREEN SALAD WITH SHREDDED PARMESAN



Antipasto Green Salad with Shredded Parmesan image

Dress your green salad with everything you love about antipasto-from black olives and pepperoncini peppers to tomatoes, onions and shredded Parmesan.

Provided by My Food and Family

Categories     Home

Time 10m

Yield 6 servings

Number Of Ingredients 7

1 pkg. (10 oz.) torn salad greens
1 can (6 oz.) pitted black olives, drained, halved
1/2 cup KRAFT Shredded Parmesan Cheese
10 pepperoncini peppers
1 large tomato, cut into wedges
1/2 cup sliced red onions
1/2 cup KRAFT Zesty Italian Dressing

Steps:

  • Toss greens with remaining ingredients.

Nutrition Facts : Calories 120, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 680 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

ANTIPASTO ROTINI SALAD



Antipasto Rotini Salad image

Please a crowd with this colorful mix of pasta, veggies and salami in a peppery Parmesan dressing.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h30m

Yield 24

Number Of Ingredients 13

3 cups uncooked rotini pasta
2 cups fresh broccoli florets
4 oz thinly sliced Genoa salami, cut into strips
1 can (15 oz) Progresso™ dark red kidney beans, drained, rinsed
4 medium plum (Roma) tomatoes, cut into thin wedges
1 medium green bell pepper, sliced
1/2 medium red onion, sliced, rinsed
1/2 cup pitted kalamata olives, halved
3/4 cup Italian dressing
1/2 cup freshly shredded Parmesan cheese (2 oz)
1 1/2 teaspoons coarse ground black pepper
1/2 teaspoon Worcestershire sauce
3 cloves garlic, finely chopped

Steps:

  • Cook rotini to desired doneness as directed on package, adding broccoli during last 3 minutes of cook time.
  • Drain rotini and broccoli; rinse with cold water until cool. In large bowl, mix cooked rotini and broccoli with remaining salad ingredients.
  • In medium bowl, mix dressing ingredients. Pour dressing over salad; toss until well mixed. Cover; refrigerate at least 2 hours. Stir before serving.

Nutrition Facts : Calories 120, Carbohydrate 15 g, Cholesterol 5 mg, Fat 1, Fiber 2 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 2 g, TransFat 0 g

ANTIPASTO TOSSED SALAD



Antipasto Tossed Salad image

This is one of the few lettuce salads my husband will eat! Adding lemon juice to bottled dressing is an easy way to give it homemade flair.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 16 servings.

Number Of Ingredients 13

1-3/4 cups thinly sliced halved zucchini
1-1/2 cups fresh cauliflowerets
1/4 cup thinly sliced green onions
1 cup reduced-fat Italian salad dressing
1 tablespoon lemon juice
12 cups torn romaine
2 medium tomatoes, cut into wedges
4 large fresh mushrooms, thinly sliced
4 ounces sliced turkey salami, julienned
4 ounces reduced-fat provolone cheese, julienned
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup fat-free Italian croutons
1/4 cup shredded Parmesan cheese

Steps:

  • In a large bowl, combine the zucchini, cauliflower and onions. Combine the salad dressing and lemon juice; pour over vegetables and toss to coat. Cover and refrigerate for at least 4 hours., Just before serving, combine the romaine, tomatoes, mushrooms, salami, provolone and olives in a serving bowl. Add marinated vegetables; toss to coat. Top with the croutons and Parmesan cheese.

Nutrition Facts : Calories 86 calories, Fat 5g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 329mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges

ANTIPASTO SALAD



Antipasto Salad image

This is always a hit for summer picnics.

Provided by It's A New Day

Categories     Salad     100+ Pasta Salad Recipes     Tomato Pasta Salad Recipes

Time 2h25m

Yield 6

Number Of Ingredients 12

½ cup vegetable oil
3 tablespoons red wine vinegar
1 clove garlic, minced
1 teaspoon dried basil
⅛ teaspoon crushed red pepper flakes
1 teaspoon salt
6 ounces macaroni
¼ cup grated Parmesan cheese
2 cups broccoli florets
4 ounces sliced pepperoni sausage
10 cherry tomatoes, halved
½ cup shredded mozzarella cheese

Steps:

  • Cook pasta in a pot of boiling salted water until al dente. Drain.
  • In large bowl, stir together oil, vinegar, garlic, basil, and salt and pepper. Toss with warm macaroni to coat well. Toss with Parmesan. Cover, and refrigerate 2 to 3 hours.
  • Add broccoli, pepperoni, and tomatoes; toss well. Sprinkle with mozzarella cheese, and serve.

Nutrition Facts : Calories 414.6 calories, Carbohydrate 25 g, Cholesterol 28.6 mg, Fat 29.6 g, Fiber 2.1 g, Protein 12.6 g, SaturatedFat 6.8 g, Sodium 820.7 mg, Sugar 1.4 g

SIMPLE ANTIPASTO SALAD (THE WAY MY MOM MADE IT)



Simple Antipasto Salad (The Way My Mom Made It) image

From my understanding, this is NOT traditional antipasto, but it's loosely based on the antipasto salad I used to order when I lived in Grand Junction, CO, at a restaurant called Junction Square. I do not remember the exact ingredient amounts so everything's estimated, however, this does use an entire head of iceberg lettuce, so it can easily feed 3-5 I would guess. We always ate this as a main dish, and for lunch. All of the ingredients are easily found in your grocery store's deli and produce departments, and packaged cheese section. Cook time is assembly time.

Provided by blancpage

Categories     Lunch/Snacks

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 head iceberg lettuce, chopped and shredded
3/4-1 lb hard salami (Hormel Hard Salami or Genoa is good for this, ask your deli to slice into 1/4 inch-thick slices)
2 -4 tomatoes, chopped
1/2-1 cup part-skim mozzarella cheese, shredded
1/2 cup Italian dressing (my fave is Kraft, and you can use light or fat-free instead)

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.

Nutrition Facts : Calories 265.4, Fat 19.2, SaturatedFat 6.4, Cholesterol 38.4, Sodium 1084.9, Carbohydrate 11, Fiber 2.4, Sugar 6.8, Protein 13.4

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