CHOPPED ANTIPASTI SALAD (BUCA DI BEPPO COPYCAT)
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
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
COPYCAT BUCA DI BEPPO CHOPPED ANTIPASTO SALAD
Yield 3
Number Of Ingredients 25
Steps:
- Combine the vinegar, oregano, dry mustard, salt and pepper in a blender. Add the onion and garlic. Blend together while slowly adding the olive oil. By adding the olive oil slowly, it will emulsify with the...
Nutrition Facts :
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
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!
BUCA DI BEPPO RED WINE VINAIGRETTE
I love this dressing! I was so happy to find it. It's amazing over an apple gorgonzola salad. Cook time is chill time.
Provided by BurtonFanatic
Categories Salad Dressings
Time 40m
Yield 2 Cups
Number Of Ingredients 8
Steps:
- In a blender container, combine the red wine vinegar, oregano, dry mustard, salt and pepper. Stir in the onion and garlic.
- Blend together while slowly adding the olive oil.
- Allow to sit at room temperature for 30 minutes before serving.
- Note: Do not make this a day in advance or put in refrigerator, as flavors will not be at their best.
Nutrition Facts : Calories 737.9, Fat 81.3, SaturatedFat 11.2, Sodium 1168.8, Carbohydrate 3.1, Fiber 0.8, Sugar 0.5, Protein 0.6
BUCA DI BEPPO WARM TOMATO AND SPINACH SALAD
I have taken many of their cooking classes which were SO fun! They have stopped doing them in my area much to my sadness because they were great ! This salad is REALLY good. It is truly worth the effort but must be put together at the last minute so the tomatoes are warm.
Provided by Polly W
Categories Vegetable
Time 37m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Balsamic Vinaigrette Dressing:.
- Place balsamic vinegar, garlic and brown sugar in mixing bowl.
- whisk rapidly by hand while drizzling in the olive oil mix well.
- Place in glass jar and store in fridge until needed.
- Pecan's: Preheat oven 350°F.
- Melt butter in saute pan.
- Add brown sugar, cinnamon, salt, cayenne pepper and pecan pieces; mix well.
- Spread pecans on cookie sheet and bake about 5-7 minutes watch carefully to not burn.
- Remove from oven and let cool.
- Salad: Place red onion and tomato wedges in medium glass bowl.
- Stir Balsamic Vinaigrette and pour some of the dressing (leave the rest for top of salad) over the onions and tomatoes.
- Microwave for about 2-3 minutes.
- Place spinach on large plate.
- Using large spoon, place tomatoes AROUND the spinach not on top.
- Place the onions on TOP of the spinach.
- Pour some of the dressing over the salad coating as desired and mix well.
- Sprinkle pecans and goat cheese over salad.
Nutrition Facts : Calories 1029, Fat 94.2, SaturatedFat 22.4, Cholesterol 52.9, Sodium 837.6, Carbohydrate 40.2, Fiber 6.8, Sugar 29.9, Protein 13.1
BUCCA DI BEPPO GARLIC MASHED POTATOES
Make and share this Bucca Di Beppo Garlic Mashed Potatoes recipe from Food.com.
Provided by Polly W
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash potatoes and place in large pot.
- Cover with cold water and bring to boil.
- Reduce heat to low and cook until potatoes are tender.
- Drain potatoes and place in large bowl.
- Add remaining ingredients and whip with mixer until well blended.
Nutrition Facts : Calories 391.7, Fat 23.3, SaturatedFat 14.7, Cholesterol 61, Sodium 759.9, Carbohydrate 42.6, Fiber 5.3, Sugar 1.9, Protein 5.4
BUCA DI BEPPO GREEN SALAD WITH PROSCUITTO AND GORGONZOLA
Had this fabulous salad several years ago on my birthday with friends. We loved it so much, I searched and found the recipe, which was published in the Arizona Republic. I'm adding it here for safekeeping.
Provided by Suzycooksforfun
Categories European
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In large bowl, toss lettuce and onion with enough vinaigrette (see separate recipe to moisten.
- Place on large platter. Top with Gorgonzola, prosciutto, olives and pepperoncini.
Nutrition Facts : Calories 65.1, Fat 4.6, SaturatedFat 2.7, Cholesterol 10.7, Sodium 663.7, Carbohydrate 3, Fiber 0.7, Sugar 1.6, Protein 3.5
BUCA DI BEPPO MARINARA SAUCE
Make and share this Buca Di Beppo Marinara Sauce recipe from Food.com.
Provided by Polly W
Categories Low Protein
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- In 3 quart sauce pan, heat olive oil over medium heat.
- Add onion and garlic and cook until golden brown.
- Add tomatoes and salt.
- Bring to boil, then cook over low heat for 30 minutes stirring often.
- Turn off heat and add basil.
Nutrition Facts : Calories 529, Fat 29.4, SaturatedFat 4.1, Sodium 1052.2, Carbohydrate 66.1, Fiber 16.3, Sugar 2.4, Protein 14.3
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