Antipasto Caesar Salad Recipes

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ITALIAN ANTIPASTO SALAD

Provided by Giada De Laurentiis

Categories     appetizer

Time 10m

Yield 1 2/3 cups

Number Of Ingredients 16



Italian Antipasto Salad image

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.

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

ANTIPASTO SALAD

Provided by Valerie Bertinelli

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16



Antipasto Salad image

Steps:

  • For the vinaigrette: Whisk the vinegar, mustard, chile paste, Italian seasoning, shallot and 1/4 teaspoon salt together in a small bowl. Gradually whisk in the olive oil. Pour into a cruet and shake.
  • For the salad: Combine the radishes, celery, romaine, iceberg, provolone, salami, tomatoes, pepperoncini and cherry peppers in a large salad bowl. Toss with the vinaigrette and serve immediately.

2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon Calabrian chile paste, crushed red pepper flakes or sriracha
1/2 teaspoon dried Italian seasoning
1/2 small shallot, minced
Kosher salt
3 tablespoons olive oil
4 radishes, thinly sliced
2 celery ribs, thinly sliced
1 romaine heart, cut into 1/2-inch-wide strips
1/2 head iceberg lettuce, cut into 1/2-inch-wide strips
1/4 pound provolone, cut into 1/4-inch cubes
1/4 pound Genoa salami, cut into 1/4-inch cubes
1 cup cherry tomatoes, halved
3 tablespoons pickled pepperoncini, sliced
3 tablespoons pickled cherry peppers, sliced

ANTIPASTO CAESAR SALAD

A super quick, fun salad. Add any other antipasto ingredients you have too. From Betty Crocker's Too Hot To Cook.

Provided by Vicki Butts (lazyme) @lazyme5909

Categories     Lettuce Salads

Number Of Ingredients 7



Antipasto Caesar Salad image

Steps:

  • Pour dressing into large salad bowl. Add romaine; toss until coated with dressing.
  • Add pepperoni, olives and artichoke hearts.
  • Sprinkle with croutons, cheese and pepper; toss.

1/2 cup(s) caesar salad dressing
1 large head romaine lettuce, torn
1 cup(s) croutons, garlic flavored
1/3 cup(s) parmesan cheese, grated
2 ounce(s) pepperoni slices, halved
1/2 cup(s) ripe olives
7 ounce(s) artichoke hearts, drained and halved

QUICK ANTIPASTO PASTA SALAD

Bring a touch of Italy to the dinner table with a delicious pasta salad bursting with cheese, salami, olives and tomatoes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 6

Number Of Ingredients 7



Quick Antipasto Pasta Salad image

Steps:

  • Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
  • Drain pasta; rinse with cold water. Shake to drain well.
  • In large bowl, stir together seasoning mix and dressing. Toss with pasta and remaining ingredients. Stir in croutons and Parmesan topping just before serving. Serve immediately, or refrigerate.

Nutrition Facts : Calories 350, Carbohydrate 32 g, Cholesterol 35 mg, Fat 1, Fiber 2 g, Protein 14 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1450 mg, Sugar 7 g, TransFat 0 g

1 box Betty Crocker™ Suddenly Salad® Caesar pasta salad mix
1/2 cup Italian dressing
4 cups torn romaine lettuce
1 cup cubed salami
1 cup cherry tomatoes, halved
4 oz mozzarella or provolone cheese, cut into 1/2-inch cubes (1 cup)
1 can (2 1/4 oz) sliced ripe olives, drained

ANTIPASTO CAESAR SALAD

A super quick, fun salad. Add any other antipasto ingredients you have too. From Betty Crocker's Too Hot To Cook.

Provided by lazyme

Categories     < 15 Mins

Time 10m

Yield 6 serving(s)

Number Of Ingredients 7



Antipasto Caesar Salad image

Steps:

  • Pour dressing into large salad bowl.
  • Add romaine; toss until coated with dressing.
  • Add pepperoni, olives and artichoke hearts.
  • Sprinkle with croutons, cheese and pepper; toss.

Nutrition Facts : Calories 249, Fat 19.4, SaturatedFat 4.7, Cholesterol 16.8, Sodium 760.9, Carbohydrate 13.3, Fiber 4.8, Sugar 2.2, Protein 7.5

1/2 cup caesar salad dressing
1 large head romaine lettuce, torn
1 cup garlic-flavored croutons
1/3 cup parmesan cheese, grated
2 ounces pepperoni slices, halved
1/2 cup ripe olives
7 ounces artichoke hearts, drained and halved

ANTIPASTO SALAD

Long sweet peppers show up at farmers' markets during the peak of the season and may be sold as long sweet yellow, sweet banana, Hungarian Sweet, or Cubanelle. You can substitute two medium red, orange, or yellow bell peppers (don't use the green ones).

Provided by Andy Baraghani

Categories     Bon Appétit     Salad     Artichoke     Mozzarella     Bell Pepper     Sausage     Basil     Appetizer

Yield 4 servings

Number Of Ingredients 13



Antipasto Salad image

Steps:

  • Mix garlic, oil, vinegar, oregano, and red pepper flakes in a large bowl. Add sweet peppers, onion, artichokes, mozzarella, and salami and toss to coat; season with salt and black pepper. Let sit, tossing occasionally, at least 15 minutes.
  • Zest half of lemon over salad and add basil; toss to combine. Season with more salt and black pepper if needed.
  • Do Ahead
  • Salad (without lemon zest and basil) can be made 1 day ahead. Cover and chill.

1 garlic clove, finely grated
1/3 cup extra-virgin olive oil
1/4 cup red wine vinegar
1/2 tsp. crushed dried oregano
Pinch of crushed red pepper flakes
3 Italian long sweet peppers, thinly sliced into rounds
1 small red onion, thinly sliced, rinsed
1 (14-oz.) can artichoke hearts, drained, patted dry, halved
1 (8-oz.) ball fresh mozzarella, torn into pieces
4 oz. salami, preferably fennel, thinly sliced
1 lemon
2 cups basil leaves
Kosher salt, freshly ground pepper

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