Antipasto Chopped Salad Recipes

CHOPPED ANTIPASTI SALAD (BUCA DI BEPPO COPYCAT)

Chopped Antipasti Salad (Buca di Beppo Copycat) image

This robust, flavorful salad is full of yummy veggies, pepperoni, two kinds of olives, and three cheeses. It's far from being a plain, ordinary salad.

Provided by Marsha Maxwell

Categories Salads

Number Of Ingredients 12

Ingredients

1/4 of a large red onion (thinly sliced)
1 small head romaine lettuce
1 small head iceberg lettuce
1 small cucumber (peeled and sliced, slices cut in half)
2 cups grape tomatoes or diced Roma tomatoes
3/4 cup sliced pepperoncini
3/4 cup black olives
3/4 cup green olives
8 oz. sliced pepperoni or salami (slices cut in half)
1/2 cup diced provolone cheese
1/2 cup crumbled feta cheese
1/2 cup crumbled gorgonzola cheese

Steps:

Slice the red onion and put the pieces in a small bowl of cold water for 30 minutes. Drain and set aside.
Wash and dry the lettuce and tear into bite-sized pieces. Place in the bottom of a large salad bowl.
Layer the rest of the ingredients on top of the lettuce.
Toss before serving.
Dress with Better-Than-Olive-Garden Copycat Italian Dressing or your favorite Italian dressing.

Nutrition Facts : ServingSize 1 /8 recipe, Calories 281 kcal, Carbohydrate 8 g, Protein 14 g, Fat 22 g

ANTIPASTO SALAD RECIPE

Antipasto Salad Recipe image

An Antipasto salad is filled with sliced meats, soft cheeses, green and black olives with bright red cherry tomatoes that is simple to toss together and enjoy in a homemade light lemon olive oil dressing. This is an Italian salad that everyone loves!

Provided by Alyssa Rivers

Categories Salad

Time 15m

Number Of Ingredients 13

Ingredients

3 cups romaine (chopped)
1/2 cup green olives (halved)
1/2 cup medium black olives
1/2 cup cherry tomatoes (halved)
1/2 cup mini pepperoni
1/4 cup jarred roasted red peppers (chopped)
8 ounce Genoa Salami (cut into bite sized pieces)
1/2 cup mozzarella cheese balls
13 ounce artichoke hearts (quartered)
8 ounces provolone cheese (cut into bite size pieces)
1/4 cup olive oil
1/2 lemon juice
1 teaspoon Italian seasoning

Steps:

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.

Nutrition Facts : Calories 407 kcal, Carbohydrate 5 g, Protein 17 g, Fat 35 g, SaturatedFat 11 g, Cholesterol 52 mg, Sodium 1518 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

ANTIPASTI CHOPPED SALAD

Antipasti Chopped Salad image

Provided by Claire Robinson

Categories main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

Ingredients

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

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.

ANTIPASTO SALAD

Antipasto Salad image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 10

Ingredients

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

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.

EVERYTHING ANTIPASTO SALAD

Everything Antipasto Salad image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 20m

Yield 2 servings

Number Of Ingredients 17

Ingredients

3 tablespoons white balsamic vinegar
1/2 small clove garlic, grated with a rasp
1/2 teaspoon dried oregano
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 romaine heart, chopped (about 4 cups)
6 salami slices
6 pieces soppressata, cut into batons
4 thin slices prosciutto, loosely rolled to resemble flowers
1/4 cup sliced roasted red peppers
8 grape tomatoes, halved
2 marinated artichoke hearts, drained and quartered
8 whole pitted black olives
8 whole pitted green nocellara or Cerignola olives
8 small mozzarella balls (bocconcini)
6 fresh basil leaves
Balsamic glaze, for drizzling

Steps:

For the dressing: Make the dressing in a small bowl by whisking together the balsamic vinegar, garlic and oregano. While whisking, drizzle in the olive oil. Season with salt and pepper.
For the salad: Place the romaine lettuce in a bowl. Drizzle over the dressing and toss. Arrange on a platter to make a base for the salad. Artfully place the meats, peppers, tomatoes, artichoke hearts, olives and mozzarella balls around the platter. Garnish with the basil leaves and drizzle with the balsamic glaze.

ITALIAN ANTIPASTO SALAD

Italian Antipasto Salad image

Provided by Giada De Laurentiis

Categories appetizer

Time 10m

Yield 1 2/3 cups

Number Of Ingredients 16

Ingredients

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

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.

CHOPPED ANTIPASTO SALAD

Chopped Antipasto Salad image

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

Ingredients

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

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

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