Italian Antipasto Salad W Artichokes Red Pepper Recipes

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

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.

ANTIPASTO APPETIZER SALAD

Antipasto Appetizer Salad image

Use a slotted spoon to serve this as an appetizer with baguette toasts, or ladle it over romaine lettuce to enjoy as a salad. -Tamra Duncan, Decatur, Arkansas

Provided by Taste of Home

Categories Appetizers Lunch

Time 10m

Yield 6 cups.

Number Of Ingredients 10

Ingredients

1 jar (16 ounces) roasted sweet red pepper strips, drained
1/2 pound part-skim mozzarella cheese, cubed
1 cup grape tomatoes
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, undrained
1 jar (7 ounces) pimiento-stuffed olives, drained
1 can (6 ounces) pitted ripe olives, drained
1 teaspoon dried basil
1 teaspoon dried parsley flakes
Pepper to taste
Toasted baguette slices or romaine lettuce, torn

Steps:

In a large bowl, combine the first 9 ingredients; toss to coat. Cover and refrigerate for at least 4 hours before serving., Serve with baguette slices or over lettuce.

Nutrition Facts : Calories 132 calories, Fat 11g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 651mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

ITALIAN ANTIPASTO SALAD W/ ARTICHOKES & RED PEPPER

Italian Antipasto Salad w/ Artichokes & Red Pepper image

This makes a fabulous salad - your family will love it.

Provided by Daily Inspiration S @DailyInspiration

Categories Other Salads

Number Of Ingredients 17

Ingredients

1 jar(s) 7 oz. jar marinated artichoke hearts, cut into fourths (reserve marinade for dressing - see below)
2 marinated roasted red bell peppers, cut into thin strips
1/4 pound(s) provolone cheese, sliced and cut into thin strips
1/4 cup(s) pitted black olives, sliced
1 roma tomato, seeded and chopped
1/2 small red onion, thinly sliced
1/2 cup(s) canned chickpeas, drained
1/2 cup(s) canned kidney beans, drained
LEMON VINAIGRETTE
marinade from artichokes measuring 1/3 cup. if needed add additional olive oil to bring it to 1/3 cup
1/3 cup(s) fresh lemon juice
2 tablespoon(s) red wine vinegar
1/4 teaspoon(s) oregano & basil
1 clove(s) garlic, minced or pressed
1/4 cup(s) green onions, minced
1 tablespoon(s) parsley leaves, minced
salt and freshly ground black pepper to taste

Steps:

In a large bowl, mix all ingredients.
Add lemon vinaigrette dressing and refrigerate for 2-3 hours before serving. Serve on romaine lettuce if desired.

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