SALAD PLATTER RECIPE RECIPES

Name: Antipasto Salad Platter
Prep time: 25 min
Total time: 25 min
Yield: 8 servings.
Cuisine: Europe, Italian
Ingredients: 1-1/2 cups cubed fully cooked ham; 1 jar (10 ounces) pimiento-stuffed olives, drained and sliced; 1 can (3.8 ounces) sliced ripe olives, drained; 1 package (3-1/2 ounces) sliced pepperoni, quartered; 8 cups shredded lettuce; 10 to 12 cherry tomatoes, quartered; 1 cup Italian salad dressing; 1-1/2 cups shredded part-skim mozzarella cheese

ANTIPASTO SALAD PLATTER RECIPE: HOW TO MAKE IT

Antipasto Salad Platter Recipe: How to Make It image

I used to work in a pizza shop where this salad was the most popular item on the menu. The dish is perfect for nights when it’s just too hot to cook. —Webbie Carvajal, Alpine, Texas

Provided by Taste of Home

Categories Lunch

Total Time 25 minutes

Prep Time 25 minutes

Cook Time 0 minutes

Yield 8 servings.

Number Of Ingredients 8

Ingredients

1-1/2 cups cubed fully cooked ham
1 jar (10 ounces) pimiento-stuffed olives, drained and sliced
1 can (3.8 ounces) sliced ripe olives, drained
1 package (3-1/2 ounces) sliced pepperoni, quartered
8 cups shredded lettuce
10 to 12 cherry tomatoes, quartered
1 cup Italian salad dressing
1-1/2 cups shredded part-skim mozzarella cheese

Steps:

In a large bowl, combine the ham, olives and pepperoni. On a platter or individual salad plates, arrange the lettuce, olive mixture and tomatoes. Drizzle with dressing; sprinkle with cheese.

Nutrition Facts : Calories 342 calories, FatContent 29g fat (7g saturated fat), CholesterolContent 41mg cholesterol, SodiumContent 1830mg sodium, CarbohydrateContent 9g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 13g protein.

ORANGE-AND-BLACK SALAD PLATTER RECIPE | MYRECIPES

Orange-and-Black Salad Platter Recipe | MyRecipes image

Skip the food coloring this year and bring Halloween hues to the table in the form of a healthy salad, instead. Orange slices, black Kalamata olives, feta, and a red wine vinaigrette infuse this arugula salad with bright Mediterranean flavors.

Provided by MyRecipes

Total Time 20 minutes

Prep Time 20 minutes

Yield Serves: 8

Number Of Ingredients 8

Ingredients

6 oranges
5 ounces baby arugula (about 6 cups lightly packed)
1 cup chopped pitted kalamata olives
2?½ ounces crumbled feta (about 2/3 cup)
2 tablespoons honey
2 tablespoons red wine vinegar
? cup extra-virgin olive oil
Salt and pepper

Steps:

Cut tops and bottoms off 5 oranges, then cut away and discard peel and white pith. Cut each orange crosswise into 1/4-inch-thick slices, removing any seeds.
Line a large platter with arugula. Arrange orange slices decoratively on top, leaving a border of arugula showing around edges. Scatter olives and feta evenly over top.
Juice remaining orange into a medium bowl, straining out any seeds. Whisk in honey and vinegar, then slowly drizzle in olive oil. Season dressing with salt and pepper. Drizzle some dressing over salad and serve immediately, with additional dressing on the side.

Nutrition Facts : Calories 199 calories, CarbohydrateContent 20 g, CholesterolContent 8 mg, FatContent 13 g, FiberContent 3 g, ProteinContent 3 g, SaturatedFatContent 3 g, SodiumContent 261 mg

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