Carolyns Antipasto Salad Recipes

ANTIPASTO SALAD

Antipasto Salad image

Provided by Valerie Bertinelli

Time 30m

Yield 4 servings

Number Of Ingredients 16

Ingredients

2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon Calabrian chile paste, crushed red pepper flakes or sriracha
1/2 teaspoon dried Italian seasoning
1/2 small shallot, minced
Kosher salt
3 tablespoons olive oil
4 radishes, thinly sliced
2 celery ribs, thinly sliced
1 romaine heart, cut into 1/2-inch-wide strips
1/2 head iceberg lettuce, cut into 1/2-inch-wide strips
1/4 pound provolone, cut into 1/4-inch cubes
1/4 pound Genoa salami, cut into 1/4-inch cubes
1 cup cherry tomatoes, halved
3 tablespoons pickled pepperoncini, sliced
3 tablespoons pickled cherry peppers, sliced

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.

CAULIFLOWER ANTIPASTO SALAD

Cauliflower Antipasto Salad image

Lightly steamed cauliflower bites take the place of pasta in this hearty, antipasto-style salad. Make it for a hearty lunch, on a bed of greens, with a crusty bread, or for a cool side dish for a summer barbecue or potluck. Store any leftovers, tightly covered, in the refrigerator for up to 3 days.

Provided by Bibi

Categories Salad Vegetable Salad Recipes Cauliflower

Time 50m

Yield 8

Number Of Ingredients 17

Ingredients

1 medium head cauliflower, cut into bite-sized pieces
½ cup mayonnaise
2 tablespoons extra-virgin olive oil
1 tablespoon good-quality balsamic vinegar
1 teaspoon lemon juice
½ teaspoon Dijon mustard
1 clove garlic, minced
1 pinch salt and ground black pepper to taste
1 (14 ounce) can artichoke hearts in water, drained
1 cup cherry or grape tomatoes, halved
⅓ cup sliced black olives
⅓ cup sliced green olives
1 green bell pepper, cut into 1/2-inch pieces
2 ounces Genoa salami, cut into bite-sized pieces
2 ounces Asiago cheese, diced
3 ounces prosciutto, slices rolled and cut in half
1 tablespoon chopped fresh basil, or to taste

Steps:

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until barely fork-tender, 6 to 7 minutes. Remove to a metal mixing bowl and refrigerate, about 20 minutes.
Meanwhile, for the dressing, stir mayonnaise, olive oil, balsamic vinegar, lemon juice, mustard, and garlic together in a small bowl. Season with salt and pepper and set aside.
Add artichokes, tomatoes, olives, bell pepper, salami, and Asiago cheese to the cooled cauliflower. Toss with the dressing and place prosciutto rolls around the top.
Refrigerate salad until ready to serve. Garnish with fresh basil before serving.

Nutrition Facts : Calories 272 calories, Carbohydrate 9 g, Cholesterol 27.9 mg, Fat 23.4 g, Fiber 2.9 g, Protein 8 g, SaturatedFat 5.5 g, Sodium 888.5 mg, Sugar 2.2 g

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

Ingredients

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

EVERYTHING ANTIPASTO SALAD

Everything Antipasto Salad image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 20m

Yield 2 servings

Number Of Ingredients 17

Ingredients

3 tablespoons white balsamic vinegar
1/2 small clove garlic, grated with a rasp
1/2 teaspoon dried oregano
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 romaine heart, chopped (about 4 cups)
6 salami slices
6 pieces soppressata, cut into batons
4 thin slices prosciutto, loosely rolled to resemble flowers
1/4 cup sliced roasted red peppers
8 grape tomatoes, halved
2 marinated artichoke hearts, drained and quartered
8 whole pitted black olives
8 whole pitted green nocellara or Cerignola olives
8 small mozzarella balls (bocconcini)
6 fresh basil leaves
Balsamic glaze, for drizzling

Steps:

For the dressing: Make the dressing in a small bowl by whisking together the balsamic vinegar, garlic and oregano. While whisking, drizzle in the olive oil. Season with salt and pepper.
For the salad: Place the romaine lettuce in a bowl. Drizzle over the dressing and toss. Arrange on a platter to make a base for the salad. Artfully place the meats, peppers, tomatoes, artichoke hearts, olives and mozzarella balls around the platter. Garnish with the basil leaves and drizzle with the balsamic glaze.

CAROLYN'S PASTA SALAD

Carolyn's Pasta Salad image

this was a hit at the bbq. Everyone I know does the typical pasta salad with black olives & tomatoes, but the artichokes, REAL bacon bits, Vermont cheese and green olives were a hit! I like trying new things.

Provided by wjorma

Categories < 60 Mins

Time 35m

Yield 12 , 12 serving(s)

Number Of Ingredients 7

Ingredients

2 (12 ounce) boxes tri-color spiral pasta
2 cucumbers, diced
1 (6 ounce) jar artichoke hearts, with juice
1 (3 ounce) jar bacon bits
1 (10 ounce) jar pimento-stuffed green olives (slice these)
6 ounces cheddar cheese (small cubed)
1 (16 ounce) bottle of cheap Italian salad dressing (store brand)

Steps:

cook up noodles until soft & tender, rinse & cool down til' almost cold. cut up all the remaining ingredients into small pea-size pieces. mix all ingredients into large bowl with cooled-down noodles, then serve.
(optional: I used the artichoke juice from the jar when mixing it in w/ the salad dressing).

Nutrition Facts : Calories 466.1, Fat 23, SaturatedFat 6.3, Cholesterol 22.7, Sodium 1296.7, Carbohydrate 51.1, Fiber 3.6, Sugar 5.3, Protein 14.8