TURKEY ANTIPASTO SALAD RECIPES

Name: Antipasto Salad
Prep time: 10 min
Total time: 10 min
Yield: 1
Cuisine: Italian
Ingredients: 1 cup romaine lettuce (chopped); 1/4 cup chopped cherry tomatoes; 1 thin slice red onion; 4 green pitted olives (or black); 1 pepperoncini (sliced); 1/4 cup roasted red pepper (sliced (homemade, or buy packed in water)); 1/4 cup Giardiniera (I used Victoria brand); 1/3 cup cucumbers (peeled and sliced); 1/4 cup Polly-o part skim shredded mozzarella; 1/2 oz 4 turkey pepperoni, sliced thin; 2 slices Prosciutto (Di Parma, sliced); 1 tsp olive oil; 1 tsp red wine vinegar or vinegar brine from pepperoncini; fresh black pepper

EASY ANTIPASTO SALAD RECIPE (NO COOKING) - SKINNYTASTE

Easy Antipasto Salad Recipe (No Cooking) - Skinnytaste image

This colorful, Italian Antipasto Salad is perfect for lunch and so easy to make!

Provided by Gina

Categories Lunch Salad

Total Time 10 minutes

Prep Time 10 minutes

Yield 1

Number Of Ingredients 14

Ingredients

1 cup romaine lettuce (chopped)
1/4 cup chopped cherry tomatoes
1 thin slice red onion
4 green pitted olives (or black)
1 pepperoncini (sliced)
1/4 cup roasted red pepper (sliced (homemade, or buy packed in water))
1/4 cup Giardiniera (I used Victoria brand)
1/3 cup cucumbers (peeled and sliced)
1/4 cup Polly-o part skim shredded mozzarella
1/2 oz 4 turkey pepperoni, sliced thin
2 slices Prosciutto (Di Parma, sliced)
1 tsp olive oil
1 tsp red wine vinegar or vinegar brine from pepperoncini
fresh black pepper

Steps:

Place the lettuce on a large dish and top with meats, vegetables and cheese.
In a small bowl add vinegar or brine from pepperoncini, add black pepper and whisk in oil.
Drizzle over salad and enjoy!

Nutrition Facts : ServingSize 1 salad, Calories 254 kcal, CarbohydrateContent 19.5 g, ProteinContent 16 g, FatContent 16 g, CholesterolContent 37.5 mg, FiberContent 7.5 g, SugarContent 3 g

ANTIPASTO SALAD II RECIPE | ALLRECIPES

Antipasto Salad II Recipe | Allrecipes image

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

Ingredients

8 ounces Genoa salami, cut into bite-size pieces
8 ounces sopressata or other hard salami, cut into bite-size pieces
8 ounces sharp provolone cheese, cut into bite-size pieces
8 ounces fresh mozzarella cheese, cut into bite-size pieces
2 large tomatoes, cut into bite-size pieces
1 (14 ounce) can artichokes, drained and cut into bite-size pieces
½ (12 ounce) jar roasted red peppers, drained and sliced
½ cup pitted and coarsely chopped Kalamata olives
¼ cup pitted and chopped green olives
1 tablespoon extra-virgin olive oil
3 tablespoons red wine vinegar
freshly-ground black pepper, to taste
¼ cup shredded fresh basil leaves

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

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