ANTIPASTO SALAD
Veggie-loaded Antipasto Salad with white beans (or Tuna), artichoke hearts, olives, capers, fresh veggies, red onion, lots of herbs, tossed in a simple Italian dressing. Vegan and Low Carb adaptable!
Provided by Sylvia Fountaine | Feasting at Home
Categories salad
Time 23m
Number Of Ingredients 23
Steps:
- Gather your ingredients for the salad.
- Blanch the green beans: Bring a medium pot of salted water to a boil, add green beans and simmer until vibrant and just tender, 3-4 minutes. Drain, rinse in cold water.
- In a large bowl, add the drained beans (or drained tuna), drained artichoke hearts, drained olives, chopped celery, roasted peppers, cherry tomatoes, bell pepper, red onions, capers and fresh herbs. Add baby mozzarella balls if using.
- Whisk dressing ingredients together in a small bowl.
- Gently fold in the dressing into the salad, until combined. Taste, and add more salt or vinegar as needed-flavor will vary here based on what specific canned goods you are using.
- Chill until serving time.
- Salad will keep 4 days in the fridge.
Nutrition Facts : Calories 263 calories, Sugar 5.8 g, Sodium 621.3 mg, Fat 15.9 g, SaturatedFat 2.4 g, TransFat 0 g, Carbohydrate 18.1 g, Fiber 7.3 g, Protein 13.8 g, Cholesterol 18.1 mg
ANTIPASTO SALAD II
After searching for a recipe for an antipasto salad that I had envisioned in my head, I gave up and just decided to create one myself. I made this dish for a party and everyone couldn't stop talking about it. The ratio of meat/cheese to veggies can be adjusted to taste.
Provided by Katie Greco
Categories Salad
Time 30m
Yield 10
Number Of Ingredients 13
Steps:
- Combine the Genoa and sopressata salami, provolone, mozzarella, tomatoes, and artichokes in a bowl. Slice the roasted red peppers and add them to the bowl, along with about 3 tablespoons of their juice.
- Mix in the chopped olives. Drizzle olive oil over the entire dish, followed by the red wine vinegar and black pepper. Salad can be made ahead of time and refrigerated until serving.
- Tear the fresh basil leaves into bite-sized pieces and add them to the salad just before serving. Mix thoroughly and serve.
Nutrition Facts : Calories 383.1 calories, Carbohydrate 7.9 g, Cholesterol 73.8 mg, Fat 29.1 g, Fiber 1.6 g, Protein 21.7 g, SaturatedFat 12.7 g, Sodium 1783.5 mg, Sugar 1.6 g
NO PASTA ANTIPASTO SALAD
This is a nice change from the usual summertime pasta salads. It's also versatile in that you can substitute spinach for the lettuce and pepperoni in place of the salami.
Provided by shelbyrose
Categories Greens
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Place the lettuce on a large serving platter.
- Arrange the salami, cheeses, tomatoes and olives over top.
- Sprinkle with chives.
- In a blender, combine the tomato sauce, olive oil, vinegar, sugar, salt, oregano, garlic powder and pepper.
- Cover and process until smooth.
- Drizzle over salad.
Nutrition Facts : Calories 313, Fat 26.9, SaturatedFat 8.4, Cholesterol 32.6, Sodium 1053.7, Carbohydrate 8, Fiber 2.3, Sugar 3.3, Protein 11.8
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