Zesty Cauliflower Antipasto Salad Recipes

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CAULIFLOWER ANTIPASTO SALAD

Lightly steamed cauliflower bites take the place of pasta in this hearty, antipasto-style salad. Make it for a hearty lunch, on a bed of greens, with a crusty bread, or for a cool side dish for a summer barbecue or potluck. Store any leftovers, tightly covered, in the refrigerator for up to 3 days.

Provided by Bibi

Categories     Salad     Vegetable Salad Recipes     Cauliflower

Time 50m

Yield 8

Number Of Ingredients 17



Cauliflower Antipasto Salad image

Steps:

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until barely fork-tender, 6 to 7 minutes. Remove to a metal mixing bowl and refrigerate, about 20 minutes.
  • Meanwhile, for the dressing, stir mayonnaise, olive oil, balsamic vinegar, lemon juice, mustard, and garlic together in a small bowl. Season with salt and pepper and set aside.
  • Add artichokes, tomatoes, olives, bell pepper, salami, and Asiago cheese to the cooled cauliflower. Toss with the dressing and place prosciutto rolls around the top.
  • Refrigerate salad until ready to serve. Garnish with fresh basil before serving.

Nutrition Facts : Calories 272 calories, Carbohydrate 9 g, Cholesterol 27.9 mg, Fat 23.4 g, Fiber 2.9 g, Protein 8 g, SaturatedFat 5.5 g, Sodium 888.5 mg, Sugar 2.2 g

1 medium head cauliflower, cut into bite-sized pieces
½ cup mayonnaise
2 tablespoons extra-virgin olive oil
1 tablespoon good-quality balsamic vinegar
1 teaspoon lemon juice
½ teaspoon Dijon mustard
1 clove garlic, minced
1 pinch salt and ground black pepper to taste
1 (14 ounce) can artichoke hearts in water, drained
1 cup cherry or grape tomatoes, halved
⅓ cup sliced black olives
⅓ cup sliced green olives
1 green bell pepper, cut into 1/2-inch pieces
2 ounces Genoa salami, cut into bite-sized pieces
2 ounces Asiago cheese, diced
3 ounces prosciutto, slices rolled and cut in half
1 tablespoon chopped fresh basil, or to taste

ZESTY BROCCOLI AND CAULIFLOWER SALAD

An easy broccoli and cauliflower tossed salad. Optional ingredients may include raisins or walnuts.

Provided by Deb

Categories     Salad     Vegetable Salad Recipes     Broccoli Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 5



Zesty Broccoli and Cauliflower Salad image

Steps:

  • In a mixing bowl, combine the broccoli, cauliflower, onions and dressing. Toss, cover and refrigerate. Sprinkle with sunflower seeds before serving.

Nutrition Facts : Calories 73.2 calories, Carbohydrate 4.9 g, Fat 5.6 g, Fiber 1.5 g, Protein 1.3 g, SaturatedFat 0.6 g, Sodium 265.9 mg, Sugar 2.2 g

2 cups fresh broccoli florets
2 cups cauliflower, chopped
1 red onion, sliced in rings
½ cup zesty Italian dressing
¼ cup sunflower seeds

SPICY ANTIPASTO SALAD

Packed with inviting ingredients and fabulous flavors, this salad is a favorite at all our family picnics. Use dried herbs in a pinch.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 16 servings.

Number Of Ingredients 17



Spicy Antipasto Salad image

Steps:

  • In a large bowl, combine the first 10 ingredients. In a small bowl, whisk the oil, vinegar, basil, oregano, pepper flakes, salt and pepper; pour over salad and toss to coat. Cover and refrigerate for at least 1 hour to allow flavors to blend.

Nutrition Facts : Calories 218 calories, Fat 19g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 843mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.

2 large tomatoes, seeded and chopped
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
12 pepperoncini
1-1/2 cups cubed part-skim mozzarella cheese
1 cup cubed salami
1 cup chopped fresh parsley
1 cup pitted Greek olives, sliced
1 small red onion, thinly sliced
1/2 cup sliced pepperoni
1/2 cup capers, drained
3/4 cup olive oil
1/4 cup white balsamic vinegar
2 tablespoons minced fresh basil
2 tablespoons minced fresh oregano
2 teaspoons crushed red pepper flakes
1 teaspoon salt
1 teaspoon pepper

CAULIFLOWER OLIVE ANTIPASTO SALAD

This salad, for olive lovers, is perfect for an antipasto offering. It has a zesty flavor and offers the bright colors of the Italian flag (red, green, white). If desired, add chunks of Italian Salami that taste wonderful after marinating in the lemony vinaigrette.

Provided by CookinDiva

Categories     Cauliflower

Time 15m

Yield 6 serving(s)

Number Of Ingredients 12



Cauliflower Olive Antipasto Salad image

Steps:

  • Combine dressing ingredients; set aside.
  • Cut and drain all vegetables. Place in a large bowl and add dressing; toss to coat.

Nutrition Facts : Calories 111.3, Fat 10.3, SaturatedFat 1.4, Sodium 114, Carbohydrate 4.7, Fiber 2, Sugar 1.9, Protein 1.3

3 cups cauliflower, cut into small florets
1/2 cup stuffed green olive, sliced, drained
1/2 cup ripe olives, small size
1/2 cup red pepper, chopped
1/4 cup banana pepper ring, from a jar, mild
2 tablespoons pine nuts, toasted (optional)
1 tablespoon lemon juice
2 tablespoons cider vinegar
1 pinch sugar
1 pinch pepper
1/4 cup olive oil
1 teaspoon mixed Italian herbs

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