ANTIPASTO DINNER RECIPES

Name: Antipasto for Dinner
Prep time: 1 h
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 1/2 cup olive oil; 2 tablespoons rice vinegar; 2 tablespoons red wine vinegar; 1 tablespoon mixed Italian herbs; 1 teaspoon dried oregano; 1/2 teaspoon dry mustard; 1/2 teaspoon dried basil; 1/2 teaspoon paprika; 1/4 teaspoon pepper; 1 (16 ounce) can garbanzo beans, rinsed and drained; 1 slice onion; 1 -2 garlic clove, peeled and cut in half; 1 cup baby summer squash, trimmed (I used finger-sized zucchini and radish-sized pattypan); 1 cup tiny green beans, trimmed; 1 cup snap peas, trimmed; 1 cup baby carrots, cut in halves or quarters lengthwise unless very thin; 1 bunch asparagus, trimmed; 8 mushrooms, trimmed and cut into halves or quarters (I use crimini); 1 cup broccoli floret, cut into bite-sized pieces; 1 bell pepper, roasted (see instructions); 8 ounces lowfat mozzarella cheese, cut into bite-sized cubes; 12 olives (I use pitted kalamata olives); 1 (6 ounce) can albacore tuna in water, drained; 4 cups baby greens

ANTIPASTO FOR DINNER RECIPE - FOOD.COM

Antipasto for Dinner Recipe - Food.com image

I adapted this from a cookbook. My husband and I love it. We eat it room temp most of the time, but it's nice chilled in hot weather, too. The kinds of veggies are pretty flexible - add or subtract whatever veggies you like. You can also change the types of vinegars to suit your taste. Times are estimates and cook time is counted as prep time since I prep one veggie while steaming another. Serve with warm, crusty bread for a delicious dinner!

Total Time 1 hours

Prep Time 1 hours

Yield 4 serving(s)

Number Of Ingredients 24

Ingredients

1/2 cup olive oil
2 tablespoons rice vinegar
2 tablespoons red wine vinegar
1 tablespoon mixed Italian herbs
1 teaspoon dried oregano
1/2 teaspoon dry mustard
1/2 teaspoon dried basil
1/2 teaspoon paprika
1/4 teaspoon pepper
1 (16 ounce) can garbanzo beans, rinsed and drained
1 slice onion
1 -2 garlic clove, peeled and cut in half
1 cup baby summer squash, trimmed (I used finger-sized zucchini and radish-sized pattypan)
1 cup tiny green beans, trimmed
1 cup snap peas, trimmed
1 cup baby carrots, cut in halves or quarters lengthwise unless very thin
1 bunch asparagus, trimmed
8 mushrooms, trimmed and cut into halves or quarters (I use crimini)
1 cup broccoli floret, cut into bite-sized pieces
1 bell pepper, roasted (see instructions)
8 ounces lowfat mozzarella cheese, cut into bite-sized cubes
12 olives (I use pitted kalamata olives)
1 (6 ounce) can albacore tuna in water, drained
4 cups baby greens

Steps:

Mix together first nine ingredients (oil, vinegars, and seasonings).
Place garbonzo beans into a bowl, top with onion slice and garlic cloves, and pour 2 tbsp dressing over the top. Refrigerate for 1-4 hours.
Prepare vegetables and steam each until crisp-tender. Rinse under cold water, drain, and set each aside.
To roast bell pepper, cut into halves, remove seeds and membranes, and place cut side down on a foil-covered baking sheet. Broil pepper until skin blackens and blisters. Remove from broiler and immediately wrap each half in wetted paper towels. Place pepper halves in a paper bag, fold top down, and set aside for 5 minutes. Remove pepper halves from bad, unwrap, and remove skin. Rinse under cold water, cut into strips, and set aside.
Remove onion and garlic from garbonzos. Drain marinade and reserve.
Place greens on a large platter or in a large, shallow bowl (such as a large pasta serving bowl).
Arrange vegetables, cheese, olives, and tuna attractively over bed of greens.
Combine reserved marinade and dressing; pour over antipasto.
Serve room temperature.

Nutrition Facts : Calories 674.6, FatContent 40.9, SaturatedFatContent 10.3, CholesterolContent 55, SodiumContent 1027.5, CarbohydrateContent 45.2, FiberContent 11.8, SugarContent 6.7, ProteinContent 36.6

ANTIPASTO DINNER SALAD RECIPE - BETTYCROCKER.COM

Antipasto Dinner Salad Recipe - BettyCrocker.com image

Bring a touch of Italy to the dinner table with this delicious pasta salad bursting with cheese, salami, eggs and tomatoes – ready in just 15 minutes!

Provided by Betty Crocker Kitchens

Total Time 15 minutes

Prep Time 15 minutes

Yield 4

Number Of Ingredients 6

Ingredients

2 pints (4 cups) deli vinaigrette-style pasta salad with vegetables
1/2 lb Cheddar cheese, cut into 1/2-inch cubes (1 1/2 cups)
1/2 lb hard salami, cut into 1/2-inch pieces (1 1/2 cups)
2 hard-cooked eggs, cut into wedges
1 medium tomato, cut into wedges
1/2 cup pitted ripe olives, drained

Steps:

In large bowl, mix pasta salad, cheese and salami.
Garnish salad with eggs, tomato and olives.

Nutrition Facts : Calories 670 , CarbohydrateContent 24 g, CholesterolContent 210 mg, FatContent 3 , FiberContent 4 g, ProteinContent 35 g, SaturatedFatContent 21 g, ServingSize 1 Serving, SodiumContent 2000 mg, SugarContent 7 g, TransFatContent 1 g

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