ANTIPASTO SALAD RECIPE WITH LETTUCE RECIPES

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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

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.

ITALIAN ANTIPASTO SALAD RECIPE | GIADA DE LAURENTIIS ...



Italian Antipasto Salad Recipe | Giada De Laurentiis ... image

Provided by Giada De Laurentiis

Categories     appetizer

Total Time 10 minutes

Prep Time 10 minutes

Yield 1 2/3 cups

Number Of Ingredients 16

1/2 head romaine lettuce, cut into bite-size pieces
1/2 head butter lettuce, cut into bite-size pieces
1/2 head iceberg lettuce, cut into bite-size pieces
1 cup rinsed canned red kidney beans, patted dry
1 cup rinsed canned garbanzo beans, patted dry
8 ounces salami, cubed
6 ounces Provolone, cubed
2 tomatoes, coarsely chopped
Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
1/2 cup red wine vinegar
3 tablespoons lemon juice
1 teaspoon honey
2 teaspoons salt
1 cup olive oil
Salt and freshly ground black pepper

Steps:

  • Mix the vinegar, lemon juice, honey, and salt in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette with salt and pepper, to taste.
  • Combine the first 8 ingredients in a large bowl. Toss with enough vinaigrette to coat. Season the salad with salt and pepper, to taste, and serve.

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