Antipasto Chopped Salad Recipes

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ANTIPASTO SALAD

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 10



Antipasto Salad image

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.

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

ANTIPASTI CHOPPED SALAD

Provided by Claire Robinson

Categories     main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 6



Antipasti Chopped Salad image

Steps:

  • Put the lettuce, cheese, salami and artichokes in a mixing bowl and toss well. Drizzle just enough liquid from the artichoke jar to lightly moisten the salad; add the basil, season with salt and pepper, to taste, and toss to combine.
  • Transfer the salad to a platter and serve immediately or chill and serve within 2 hours.

1 heart romaine, chopped into bite-sized pieces, about 6 cups
6 ounces fresh mozzarella, diced
1 (4-ounce) piece sweet or spicy salami, cut into 1/4-inch pieces
12 ounces jarred marinated artichokes, drained and chopped, liquid from the jar reserved
10 to 12 large fresh basil leaves, chopped
Kosher salt and freshly cracked black pepper

ANTIPASTO SALAD

I received the recipe for this cool antipasto salad from longtime friends. A pleasant dressing complements the meats, veggies and cheese, making this colorful combination popular any time of year. -Brenda Novak, New Holland, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 13



Antipasto Salad image

Steps:

  • Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, cheese, pepperoni, salami, green pepper, celery, onion and tomatoes. , In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over pasta mixture and toss to coat.

Nutrition Facts : Calories 303 calories, Fat 19g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 720mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 11g protein.

3 cups uncooked tricolor spiral pasta
4 ounces provolone cheese, cubed
4 ounces sliced pepperoni, quartered
4 ounces hard salami, cubed
1 medium green pepper, diced
2 celery ribs, chopped
1 small onion, chopped
1/2 cup cherry tomatoes, halved
1/3 cup olive oil
1/4 cup cider vinegar
1-1/2 teaspoons dried oregano
3/4 teaspoon salt
1/2 teaspoon pepper

ANTIPASTO SALAD II

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

Time 30m

Yield 10

Number Of Ingredients 13



Antipasto Salad II image

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, Carbohydrate 7.9 g, Cholesterol 73.8 mg, Fat 29.1 g, Fiber 1.6 g, Protein 21.7 g, SaturatedFat 12.7 g, Sodium 1783.5 mg, Sugar 1.6 g

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

CHOPPED ANTIPASTO SALAD

Servings: 1 • Size: 1 salad • Points +: 7 pts • Smart Points: 6 Calories: 254 • Fat: 16 g • Carb: 19.5 g • Fiber: 7.5 g • Protein: 16 g • Sugar: 3 g Cholest: 37.5 mg Read more at http://www.skinnytaste.com/italian-antipasto-salad/#ZIkIZJstISMXg9mE.99

Provided by lkellyr

Categories     < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 14



Chopped Antipasto Salad image

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!
  • Read more at http://www.skinnytaste.com/italian-antipasto-salad/#ZIkIZJstISMXg9mE.99.

Nutrition Facts : Calories 57.6, Fat 3.3, SaturatedFat 1.2, Cholesterol 5.5, Sodium 412.9, Carbohydrate 5.3, Fiber 1.4, Sugar 2.4, Protein 2.4

1 cup romaine lettuce, chopped
1/4 cup chopped cherry tomatoes
1 thin slice red onion
4 green pitted olives (or black)
1 pepperoncini pepper, 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 cucumber, peeled and sliced
1/4 cup polly-o part skim shredded mozzarella cheese
4 turkey pepperoni, sliced thin
2 slices prosciutto, Di Parma, sliced
1 teaspoon olive oil
1 teaspoon red wine vinegar or 1 teaspoon vinegar brine from pepperoncini pepper
fresh black pepper

BUCCA DI BEPPO CHOPPED ANTIPASTO SALAD

Make and share this Bucca Di Beppo Chopped Antipasto Salad recipe from Food.com.

Provided by Chef clb83

Categories     < 15 Mins

Time 15m

Yield 1 serving, 4 serving(s)

Number Of Ingredients 14



Bucca Di Beppo Chopped Antipasto Salad image

Steps:

  • Place all ingredients in a mixing bowl, except 1/2 the tomatoes, the whole pepperoncini, olives and dressing and toss.
  • Add the dressing and toss until fully incorporated.
  • Mound the salad mixture on a chilled plate, getting as much height as possible.
  • Place remaining tomates around the outside of the salad.
  • Garnish with whole pepperoncini and olives and serve!

1 head iceberg lettuce, chopped
1 ounce pepperoni, diced
1 ounce mortadella, diced
1 ounce red onion, diced
2 ounces roma tomatoes, diced
2 ounces cucumbers, diced
1 ounce gorgonzola, crumbled
1 ounce feta cheese, crumbled
1/2 ounce pepperoncini pepper, chopped
1/2 teaspoon oregano
4 ounces Italian vinaigrette dressing
3 pepperoncini peppers, whole
black olives
green olives

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