ANTIPASTO SALAD RECIPE
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
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
RUSTIC ANTIPASTO
Provided by Rachael Ray : Food Network
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Preheat a grill pan to high. Brush eggplant slices with oil and place on grill. Season with red pepper flakes, salt and pepper. Grill eggplant 2 to 3 minutes on each side. Arrange sliced grilled eggplant on a platter and top with a splash of red wine vinegar and 1 tablespoon extra-virgin olive oil and chopped fresh parsley.
- Wedge table cheeses and arrange them on your antipasto platter. Arrange sliced drained roasted red peppers next to your eggplant.
- Combine artichokes and mushrooms in a bowl and toss with crushed garlic, lemon, extra-virgin olive oil, parsley, and thyme. Season artichokes and mushrooms with salt and pepper. Set aside.
- Fan out sliced Italian meats on your platter between cheeses and pile your olives at the center of the platter. Prepare the rest of your meal. Just before serving, remove crushed garlic clove from artichokes and mushrooms and transfer the mixture to the antipasto platter.
GRANDMAS ANTIPASTO
Make and share this Grandmas Antipasto recipe from Food.com.
Provided by melb719
Categories < 30 Mins
Time 20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Boil eggs till they are hard.
- Roast red peppers over gas stove till they are black and peel under cold water.
- Marinate red peppers in 1 Tsp of olive oil and one clove of chopped garlic for 20 minutes.
- Cut hard boiled eggs into crecent shapes, you should get six pieces out of one egg.
- On a large round tray place red peppers lenth wise in a sun shape.
- Place eggs around plate between peppers.
- In the center place artichoke hearts in a pile.
- Open can of black olives and drain place all around platter between eggs and peppers.
- Drizzle 1 Tsp of olive oil all around plate.
- Cut slices of left over garlic and place around plate.
- Cover with seran wrap and refrigerate for 1 hour.
- Uncover and serve.
Nutrition Facts : Calories 158.5, Fat 9, SaturatedFat 1.9, Cholesterol 158.6, Sodium 551.2, Carbohydrate 14.5, Fiber 6, Sugar 4.6, Protein 7.9
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