Delicious Antipasto Salad Recipes

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ANTIPASTO SALAD RECIPE



Antipasto Salad Recipe image

An Antipasto salad is filled with sliced meats, soft cheeses, green and black olives with bright red cherry tomatoes that is simple to toss together and enjoy in a homemade light lemon olive oil dressing. This is an Italian salad that everyone loves!

Provided by Alyssa Rivers

Categories     Salad

Time 15m

Number Of Ingredients 13

3 cups romaine (chopped)
1/2 cup green olives (halved)
1/2 cup medium black olives
1/2 cup cherry tomatoes (halved)
1/2 cup mini pepperoni
1/4 cup jarred roasted red peppers (chopped)
8 ounce Genoa Salami (cut into bite sized pieces)
1/2 cup mozzarella cheese balls
13 ounce artichoke hearts (quartered)
8 ounces provolone cheese (cut into bite size pieces)
1/4 cup olive oil
1/2 lemon juice
1 teaspoon Italian seasoning

Steps:

  • In a large bowl add the romaine, olives, tomatoes, pepperoni, red peppers, salami, mozzarella, artichoke hearts, and provolone.
  • To make the lemon olive oil dressing: In a small bowl whisk the olive oil, lemon juice, and Italian seasoning. Pour over the solid and toss.

Nutrition Facts : Calories 407 kcal, Carbohydrate 5 g, Protein 17 g, Fat 35 g, SaturatedFat 11 g, Cholesterol 52 mg, Sodium 1518 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

ANTIPASTO SALAD



Antipasto Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

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.

HOMEMADE ANTIPASTO SALAD



Homemade Antipasto Salad image

This colorful antipasto salad is a tasty crowd-pleaser. Guests love the homemade dressing, which is a nice change from bottled Italian. - Linda Harrington, Windham, New Hampshire

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 50 servings.

Number Of Ingredients 16

2 packages (1 pound each) spiral pasta
4 to 5 large tomatoes, chopped
3 large onions, chopped
2 large green peppers, chopped
2 cans (15 to 16 ounces each) garbanzo beans or chickpeas, rinsed and drained
1 pound thinly sliced Genoa salami, julienned
1 pound sliced pepperoni, julienned
1/2 pound provolone cheese, cubed
1 cup pitted ripe olives, halved
DRESSING:
1 cup red wine vinegar
1/2 cup sugar
2 tablespoons dried oregano
2 teaspoons salt
1 teaspoon pepper
1-1/2 cups olive oil

Steps:

  • Cook pasta according to package directions. Drain; rinse with cold water. In several large bowls, combine pasta with next 8 ingredients., For dressing, pulse vinegar, sugar, oregano, salt and pepper in a blender. While processing, gradually add oil in a steady stream. Pour over salad; toss to coat. Refrigerate, covered, 4 hours or overnight.

Nutrition Facts : Calories 214 calories, Fat 15g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 514mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 1g fiber), Protein 7g protein.

ANTIPASTO SALAD



Antipasto Salad image

This Antipasto Salad is packed with delicious flavors and sure to be a crowd pleaser! You can make it for a light lunch, an appetizer, salad course or even add a few sides and make it a hearty dinner.

Provided by Kimber

Categories     Appetizer

Time 15m

Number Of Ingredients 13

8 oz Pepperoni slices (quartered)
8 oz Genoa salami (diced)
1 jar (16 oz Peperonchini peppers, drained and roughly chopped)
8 oz Mozzarella or provolone (cubed)
1 jar (9.5 oz Kalamata olives, drained)
1 pint cherry tomatoes (halved)
Creamy Dressing
1/2 cup creamy Italian Dressing
-OR- (use one or the other, NOT both)
Vinaigrette dressing
1/3 cup olive oil
3 tbsp red wine vinegar
2 tsp Italian seasoning

Steps:

  • In a large bowl combine all of the ingredients except the dressing and stir to combine.
  • If using the vinaigrette dressing, whisk all dressing ingredients until combined.
  • Drizzle the dressing over the top and toss the salad until everything is evenly coated.
  • Chill for 10-15 minutes or until ready to serve. Toss before serving. Enjoy!

Nutrition Facts : ServingSize 1 cup, Calories 464 kcal, Carbohydrate 10 g, Protein 21 g, Fat 39 g, SaturatedFat 13 g, Cholesterol 79 mg, Sodium 2525 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 11 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

FAVORITE ANTIPASTO SALAD RECIPE



Favorite Antipasto Salad Recipe image

Wow and amaze the fans of antipasto when you make our Favorite Antipasto Salad Recipe. Our Favorite Antipasto Salad Recipe gets its delicious flavor from salami, mozzarella and pepperoncini peppers-and it only takes 10 minutes to make!

Provided by My Food and Family

Categories     Home

Time 10m

Yield 6 servings

Number Of Ingredients 6

1 bag (10 oz.) mixed salad greens
1 can (6 oz.) pitted black olives, drained, halved
10 pepperoncini peppers
8 slices OSCAR MAYER Hard Salami, quartered
1 cup KRAFT Shredded Mozzarella Cheese
1/2 cup KRAFT VIVA Italian Dressing

Steps:

  • Toss all ingredients except dressing in large bowl. Add dressing; toss to coat.

Nutrition Facts : Calories 180, Fat 14 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 1130 mg, Carbohydrate 5 g, Fiber 2 g, Sugar 2 g, Protein 8 g

DELICIOUS ANTIPASTO SALAD



Delicious Antipasto Salad image

When I was a little girl my grandma made this. I just remember it tasting so good, now I want to share it with the RecipeZaar community.

Provided by chef 2 b

Categories     < 15 Mins

Time 10m

Yield 6 One cup salads, 6 serving(s)

Number Of Ingredients 6

1 head iceberg lettuce
1/4 lb of thinly sliced salami, and
pepperoni
1 cup monterey jack cheese
1/2 cup crouton
Italian dressing (to taste)

Steps:

  • Wash and cut the lettuce.
  • Slice the salami and pepperoni into 2 inch long strips.
  • Add the cup of Monterey Jack cheese.
  • Now add the half cup of croutons.
  • Toss the salad.
  • Then add Italian dressing (to taste).

Nutrition Facts : Calories 142.3, Fat 10.2, SaturatedFat 5.5, Cholesterol 30.2, Sodium 342.8, Carbohydrate 5, Fiber 1.2, Sugar 2.1, Protein 8.1

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