BEST ANTIPASTO SALAD NEAR ME RECIPES
ANTIPASTO SALAD II RECIPE | ALLRECIPES
After searching for a recipe for an antipasto salad that I had envisioned in my head, I gave up and just decided to create one myself. I made this dish for a party and everyone couldn't stop talking about it. The ratio of meat/cheese to veggies can be adjusted to taste.
Provided by Katie Greco
Categories Salad
Total Time 30 minutes
Prep Time 30 minutes
Yield 10 servings
Number Of Ingredients 13
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.
Nutrition Facts : Calories 383.1 calories, CarbohydrateContent 7.9 g, CholesterolContent 73.8 mg, FatContent 29.1 g, FiberContent 1.6 g, ProteinContent 21.7 g, SaturatedFatContent 12.7 g, SodiumContent 1783.5 mg, SugarContent 1.6 g
BEST ANTIPASTO SALAD RECIPE - HOW TO MAKE ANTIPASTO SALAD
The best Antipasto Salad from Delish.com.
Provided by Makinze Gore
Categories salad
Total Time 15 minutes
Prep Time 10 minutes
Cook Time 0S
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a large bowl toss lettuce, salami, mozzarella, artichokes, tomatoes, pepperoncini together. Make the vinaigrette: In a jar fitted with a lid, shake together olive oil, vinegar, mustard, oregano, and red pepper flakes. Season with salt and pepper.
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BEST ANTIPASTO SALAD RECIPE - HOW TO MAKE ANTIPASTO SALAD
The best Antipasto Salad from Delish.com.
From delish.com
Reviews 5
Total Time 15 minutes
Category salad
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Reviews 5
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- In a large bowl toss lettuce, salami, mozzarella, artichokes, tomatoes, pepperoncini together. Make the vinaigrette: In a jar fitted with a lid, shake together olive oil, vinegar, mustard, oregano, and red pepper flakes. Season with salt and pepper.
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This colorful antipasto salad is a tasty crowd-pleaser. Guests love the homemade dressing, which is a nice change from bottled Italian. — Linda Harrington, Windham, New Hampshire
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Reviews 4.8
Total Time 60 minutes
Category Lunch
Cuisine Europe, Italian
Calories 214 calories per serving
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Reviews 4.8
Total Time 60 minutes
Category Lunch
Cuisine Europe, Italian
Calories 214 calories per serving
- 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.
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