ANTIPASTO SALAD BOWLS
This is a salad recipe of mine that is HIGHLY requested for special occasions! I used to make this in a large platter with all the ingredients just scattered around loosely. But I found my guests constantly picking through the platter to get items they missed! So I finally decided to place each serving in its own lettuce leaf! Now everyone will get every ingredient! This is much more interesting looking and is fun to assemble.
Provided by LILLIANCOOKS
Categories Vegetable
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Crack the core of the head of letuce on the counter to loosen. Then remove the core and a few outer lettuce leaves.
- Slightly loosen the outer leaves and wash under cold running water. Then gently peel away each whole lettuce leaf being careful not to tear them. I usually get at least 8 large leaves from 1 head of lettuce. Place the leaves on a very large serving platter.
- ~~~~~~~~TO ASSEMBLE~~~~~~~~~.
- Place one slice of each of the deli items in the bottom of each lettuce leaf. This creates a barrier so that all of the marinated ingredients won't make the lettuce soggy, while stored in the fridge.
- Then layer all the other ingredients on top of that, in any order you wish. Use about 3 pieces of each item, in each salad bowl. I just try to make it as colorful as possible by not putting similar colored ingredients too close to each other.
- Then cover the platter with plactic wrap and refridgerate until ready to serve. When ready to serve make sure to pass the salad dressing to your guests, so they can sprinkle it on their salad.
- I have made this salad 24 hours in advance. It keeps very well in the fridge.
Nutrition Facts : Calories 429.7, Fat 31.9, SaturatedFat 9.5, Cholesterol 45.3, Sodium 3311.5, Carbohydrate 22, Fiber 6.6, Sugar 8.7, Protein 18.1
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
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
ANTIPASTO SALAD
Provided by Rachael Ray : Food Network
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 10
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.
HOMEMADE ANTIPASTO SALAD
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
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 50 servings.
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 214 calories, Fat 15g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 514mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 1g fiber), Protein 7g protein.
ANTIPASTO SALAD BOWLS
This is a salad recipe of mine that is HIGHLY requested for special occasions! I used to make this in a large platter with all the ingredients just scattered around loosely. But I found my guests constantly picking through the platter to get items they missed! So I finally decided to place each serving in its own lettuce leaf!...
Provided by Lillian Russo
Categories Vegetable Appetizers
Time 45m
Number Of Ingredients 13
Steps:
- 1. Crack the core of the head of letuce on the counter to loosen. Then remove the core and a few outer lettuce leaves.
- 2. Slightly loosen the outer leaves and wash under cold running water. Then gently peel away each whole lettuce leaf being careful not to tear them. I usually get at least 8 large leaves from 1 head of lettuce. Place the leaves on a very large serving platter.
- 3. ~~~~~~~~TO ASSEMBLE~~~~~~~~~
- 4. Place one slice of each of the deli items in the bottom of each lettuce leaf. This creates a barrier so that all of the marinated ingredients won't make the lettuce soggy, while stored in the fridge.
- 5. Then layer all the other ingredients on top of that, in any order you wish. Use about 3 pieces of each item, in each salad bowl. I just try to make it as colorful as possible by not putting similar colored ingredients too close to each other.
- 6. Then cover the platter with plactic wrap and refridgerate until ready to serve. When ready to serve make sure to pass the salad dressing to your guests, so they can sprinkle it on their salad.
- 7. I have made this salad 24 hours in advance. It keeps very well in the fridge.
TUNA ANTIPASTO SALAD BOWL
When the weather gets hot, we make a big salad for supper several times a week. This part antipasto, part tuna pasta salad, is my husband's favorite. With some crusty bread, it is a meal all in itself. It is easily adaptable to your family's preferences. I sometimes add other kinds of marinated vegetables and/or strips of mozzarella cheese or provolone cheese.
Provided by SweetBasil
Categories Salad Vegetable Salad Recipes
Time 2h15m
Yield 8
Number Of Ingredients 9
Steps:
- Toss salad greens, garbanzo beans, black olives, artichoke hearts, tuna, shell pasta, cucumber, and tomato together in a large bowl. Cover and refrigerate salad until lettuce is crisp and mixture is chilled, at least 2 hours.
- Toss salad with salad dressing immediately before serving.
Nutrition Facts : Calories 372.8 calories, Carbohydrate 33.3 g, Cholesterol 9.4 mg, Fat 21.9 g, Fiber 7.1 g, Protein 15 g, SaturatedFat 2.9 g, Sodium 1508.9 mg, Sugar 5.2 g
More about "antipasto salad bowls recipes"
HOW TO MAKE THE BEST ANTIPASTO SALAD RECIPE | THE …
From therecipecritic.com
5/5 (5)Calories 407 per servingCategory Salad
- In a large bowl add the romaine, olives, tomatoes, pepperoni, red peppers, salami, mozzarella, artichoke hearts, and provolone.
- To make the lemon olive oil dressing: In a small bowl whisk the olive oil, lemon juice, and Italian seasoning. Pour over the solid and toss.
ANTIPASTO SALAD {EASY & LOW CARB} – WELLPLATED.COM
From wellplated.com
5/5 (6)Calories 340 per servingCategory Appetizer, Salad, Side Dish
- In an extra-large bowl, place the romaine and arugula. In a small bowl or measuring cup, make the dressing: Whisk together the olive oil, vinegar, mustard, garlic, salt, and pepper until smoothly combined (or put all of the dressing ingredients in a mason jar, seal, and shake to combine). Pour half of the dressing over the salad and toss to coat. The leaves should be lightly moistened.
- Arrange the salami, prosciutto, artichokes, olives, red peppers, and tomatoes on top of the greens. Drizzle with a bit more dressing to moisten. Sprinkle with feta and parsley. Enjoy immediately or refrigerate for 1 hour prior to serving.
ANTIPASTO SALAD RECIPE (10 MINUTES!) - WHOLESOME YUM
From wholesomeyum.com
5/5 (18)Calories 345 per servingCategory Salad
- In a large bowl, whisk together the olive oil, white wine vinegar, sea salt and black pepper. Tilt the bowl if needed.
- Add fresh basil right before serving. (You can make the salad ahead and store in the fridge without the basil.)
ANTIPASTO SALAD - DINNER AT THE ZOO
From dinneratthezoo.com
20 MINUTE ANTIPASTO SALAD - JO COOKS
From jocooks.com
ANTIPASTO SALAD RECIPE - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
AUTHENTIC ANTIPASTO SALAD | FOODIECRUSH.COM
From foodiecrush.com
ANTIPASTO SALAD RECIPE (READY IN 15 MINUTES) | THE KITCHN
From thekitchn.com
CREAMY AVOCADO PASTA SALAD RECIPE - FOOD NETWORK
From foodnetwork.com
Author Valerie BertinelliSteps 3Difficulty Easy
VEGAN TACO SALAD BOWLS RECIPE - FORKS OVER KNIVES
From forksoverknives.com
ANTIPASTO SALAD RECIPE - MAD ABOUT FOOD - PINTEREST
From pinterest.com
KYLEECOOKS ON TWITTER: "THIS ANTIPASTO PASTA SALAD IS LIKE AN ITALIAN ...
From twitter.com
ANTIPASTO SALAD RECIPE - SIMPLY RECIPES
From simplyrecipes.com
ANTIPASTO BOWL RECIPE | MYRECIPES
From myrecipes.com
15 SALAD DRESSING RECIPES FOR FLAVOR-PACKED SALADS - SIMPLY RECIPES
From simplyrecipes.com
ANTIPASTO PASTA SALAD - THE SALTY MARSHMALLOW
From thesaltymarshmallow.com
*BEST* ANTIPASTO SALAD – A COUPLE COOKS
From acouplecooks.com
HOW TO MAKE AN AWESOME ANTIPASTO SALAD PLATTER | FOODIECRUSH.CON
From foodiecrush.com
OUR BEST COLD PASTA SALAD RECIPES - TASTE OF HOME
From tasteofhome.com
EASY ANTIPASTO SALAD RECIPE | LIFE MADE SIMPLE
From lifemadesimplebakes.com
BEST ANTIPASTO SALAD RECIPE - HOW TO MAKE ANTIPASTO …
From delish.com
ANTIPASTO SALAD - ONCE UPON A CHEF
From onceuponachef.com
EASY RECIPE FOR POTATO SALAD, PERFECT FOR SUMMER | MIAMI HERALD
From miamiherald.com
You'll also love