Delicious Antipasto Salad Recipes

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DELICIOUS ANTIPASTO SALAD

When I was a little girl my grandma made this. I just remember it tasting so good, now I want to share it with the RecipeZaar community.

Provided by chef 2 b

Categories     < 15 Mins

Time 10m

Yield 6 One cup salads, 6 serving(s)

Number Of Ingredients 6



Delicious Antipasto Salad image

Steps:

  • Wash and cut the lettuce.
  • Slice the salami and pepperoni into 2 inch long strips.
  • Add the cup of Monterey Jack cheese.
  • Now add the half cup of croutons.
  • Toss the salad.
  • Then add Italian dressing (to taste).

Nutrition Facts : Calories 142.3, Fat 10.2, SaturatedFat 5.5, Cholesterol 30.2, Sodium 342.8, Carbohydrate 5, Fiber 1.2, Sugar 2.1, Protein 8.1

1 head iceberg lettuce
1/4 lb of thinly sliced salami, and
pepperoni
1 cup monterey jack cheese
1/2 cup crouton
Italian dressing (to taste)

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

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