Simple Antipasto Salad The Way My Mom Made It Recipes

ANTIPASTO SALAD RECIPE

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.

SIMPLE ANTIPASTO SALAD (THE WAY MY MOM MADE IT)

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.

SALAD BAR ANTIPASTO

Steps:

• Combine and seal all ingredients in a large heavy plastic bag, except for the Parmesan cheese.
• Seal the bag and refrigerate for 24 hours, turning bag occasionally.
• Turn out into a large serving bowl.
• Top with the Parmesan cheese, if desired.

ANTIPASTO

Steps:

• In a large bowl with enough lightly salted water to cover, place the cauliflower, pearl onions, red bell peppers, green bell peppers, celery and cucumbers. Soak 8 to 12 hours, or overnight.
• In a small bowl with enough lightly salted water to cover, place the carrots. Soak 8 to 12 hours, or overnight.
• In a large saucepan, place the vegetable oil, vinegar, tomato paste and pickling spice. Bring the mixture to a boil. Drain and rinse the carrots, and place them in the mixture. Boil 10 minutes.
• Drain and rinse the vegetables in the cauliflower mixture. Place them into the saucepan. Cook 10 minutes, or until the cauliflower is tender but crisp.
• Stir black olives, green olives, mushrooms and tuna into the mixture. Remove the mixture from heat. Discard the wrapped pickling spice. While still hot, transfer to sterile containers and refrigerate.

QUICK ANTIPASTO SALAD

Steps:

• Cook pasta according to package directions; rinse in cold water and drain. In a large salad bowl, combine the pasta, beans, pepperoni, olives, mushrooms and peppers. , In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over pasta mixture; toss to coat. Cover and refrigerate for 6 hours or overnight. Just before serving, stir to coat.

SPICY ANTIPASTO SALAD

Steps:

• Spicy Pepper Dressing: Into a blender, add sweet red peppers, both hot sauces, oregano, vinegar, lemon juice, and sugar. Purée on medium-high speed. With the motor on, add olive oil, then vegetable oil. Turn blender off. Peel garlic clove, use a Microplane to grate it into the blender, then purée again to combine until the dressing is completely emulsified and smooth.Pour Spicy Pepper Dressing into a lidded container and set aside. Makes around 2 cups. (Store in an airtight container in the refrigerator for up to 2 weeks.)
• Salad: You'll slice the ingredients individually and add them to a large mixing bowl as you go. First, use a mandoline to slice the cabbage into thin strips. (As the cabbage gets closer to the blade, curl your fingers up to avoid accidents!) Cut the stems off the mushrooms and discard; thinly slice the mushrooms. Thinly slice celery. Slice scallions into 3 parts: the white stem, green top, and the middle. Discard the middle section, which tends to collect dirt, and thinly slice the rest of the scallion sections.
• Slice and add the remaining ingredients to the bowl: Stack a few slices of soppressata together and thinly slice into matchsticks; repeat until all the soppressata is sliced. Remove outer rind from provolone, then slice into thin planks. Pull dill fronds from the stems, then roughly chop. Slice olives in half.
• Assemble: Drizzle ½ cup of Spicy Pepper Dressing around the outer edges of the salad. Use two serving spoons to gently toss so the dressing coats all of the ingredients. Add another ¼ cup dressing, or more as desired, and toss again. Transfer to a serving bowl and enjoy right away.

HOMEMADE ANTIPASTO SALAD

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.

ANTIPASTO SALAD II

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.