ANTIPASTO SALAD PLATTER RECIPE RECIPES

Name: Antipasto Platter
Prep time: 10 min
Total time: 10 min
Yield: 16 servings (4 qt.).
Cuisine: Europe, Italian
Ingredients: 1 jar (24 ounces) pepperoncini, drained; 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained; 2 cups halved fresh mushrooms; 2 cups halved cherry tomatoes; 1/2 pound provolone cheese, cubed; 1 can (6 ounces) pitted ripe olives, drained; 1 package (3-1/2 ounces) sliced pepperoni; 1 bottle (8 ounces) Italian vinaigrette dressing; Lettuce leaves

ANTIPASTO PLATTER RECIPE: HOW TO MAKE IT - TASTE OF HOME

Antipasto Platter Recipe: How to Make It - Taste of Home image

We entertain often, and antipasto is one of our favorite crowd-pleasers. Guests love having their choice of so many delicious nibbles, including pepperoni and cubes of provolone. —Teri Lindquist, Gurnee, Illinois

Provided by Taste of Home

Categories Appetizers

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 16 servings (4 qt.).

Number Of Ingredients 9

Ingredients

1 jar (24 ounces) pepperoncini, drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 cups halved fresh mushrooms
2 cups halved cherry tomatoes
1/2 pound provolone cheese, cubed
1 can (6 ounces) pitted ripe olives, drained
1 package (3-1/2 ounces) sliced pepperoni
1 bottle (8 ounces) Italian vinaigrette dressing
Lettuce leaves

Steps:

In a large bowl, combine pepperoncini, beans, mushrooms, tomatoes, cheese, olives and pepperoni. Pour vinaigrette over mixture; toss to coat. , Refrigerate at least 30 minutes or overnight. Arrange on a lettuce-lined platter. Serve with toothpicks.

Nutrition Facts : Calories 178 calories, FatContent 13g fat (4g saturated fat), CholesterolContent 15mg cholesterol, SodiumContent 852mg sodium, CarbohydrateContent 8g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 6g protein.

ANTIPASTO SALAD RECIPE | RACHAEL RAY | FOOD NETWORK

Antipasto Salad Recipe | Rachael Ray | Food Network image

Provided by Rachael Ray : Food Network

Categories appetizer

Total Time 10 minutes

Prep Time 10 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 hearts romaine lettuce, chopped
1/2 pound Genoa salami, ask for it in 1 chunk at deli counter, diced
2 cups pickled hot vegetable salad, Giardiniera, coarsely chopped*
12 pitted black olives, coarsely chopped, such as kalamata
12 jumbo green olives, pitted, coarsely chopped
1 small jar, 8 ounces, roasted red peppers, drained and diced
1 small jar, 6 ounces, marinated artichoke hearts, drained
2 tablespoons balsamic vinegar, eyeball it
1/4 cup extra-virgin olive oil, eyeball it
Salt and pepper

Steps:

Combine lettuce, salami, chopped hot pickled vegetables, olives, red peppers and artichoke hearts. Drizzle vinegar and oil over the salad. Toss salad and season with salt and pepper, to your taste.

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