Romaine Antipasto Salad With Balsamic Vinaigrette Recipes

SUMMER ANTIPASTO SALAD WITH BALSAMIC VINAIGRETTE

Summer Antipasto Salad with Balsamic Vinaigrette image

Escape to the Mediterranean with this traditional presentation of fresh vegetables, cured and cooked meats, and cheeses, drizzled with a simple vinaigrette.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 12

Number Of Ingredients 13

Ingredients

1/2 cup balsamic vinegar
1/2 cup olive oil
1/4 cup chopped fresh parsley
2 teaspoons sugar
1/2 teaspoon salt
4 cups shredded romaine lettuce
8 oz sliced cooked chicken or turkey, cut into bite-sized strips
8 oz sliced salami or summer sausage, cut in half
4 oz sliced mozzarella cheese, cut into bite-sized strips
4 cups fresh cauliflower florets
2 small cucumbers, sliced
2 medium tomatoes, each cut in half and sliced, if desired
2 medium yellow, red or green bell peppers, coarsely chopped (2 cups)

Steps:

In small bowl, mix all vinaigrette ingredients.
Arrange lettuce on large serving platter. Arrange chicken, salami, cheese, cauliflower, cucumbers, tomatoes and bell peppers over lettuce. Drizzle vinaigrette over salad.

Nutrition Facts : Calories 230, Carbohydrate 8 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 2 g, Protein 12 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 5 g, TransFat 0 g

ROMAINE ANTIPASTO SALAD WITH BALSAMIC VINAIGRETTE

Romaine Antipasto Salad With Balsamic Vinaigrette image

Make and share this Romaine Antipasto Salad With Balsamic Vinaigrette recipe from Food.com.

Provided by ratherbeswimmin

Categories < 30 Mins

Time 30m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup red wine vinegar
2 tablespoons balsamic vinegar
1 large garlic clove, crushed through a press
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 cup extra virgin olive oil
2 large head romaine lettuce, rinsed, dried, and torn into bite-sized pieces
2 (6 1/2 ounce) jars marinated artichoke hearts, drained and coarsely chopped
1 (12 ounce) jar roasted red peppers, drained and coarsely chopped
8 ounces sliced salami, cut into 1/2-inch wide strips
1 1/2 cups shredded provolone cheese
2 cups crisp bread croutons

Steps:

Make the vinaigrette: combine the red and balsamic vinegars, garlic, salt, and pepper in a blender; with the blender running, gradually add the olive oil through the feed tube to make a smooth vinaigrette.
In a large bowl, toss the lettuce, artichoke hearts, red peppers, and salami; add the vinaigrette and toss again.
Top with cheese and croutons; give it a final toss and serve immediately.

Nutrition Facts : Calories 325.1, Fat 27.4, SaturatedFat 7.3, Cholesterol 24.8, Sodium 918.1, Carbohydrate 12.5, Fiber 4.5, Sugar 1.9, Protein 9.8

ROMAINE SALAD WITH ROASTED RED PEPPER VINAIGRETTE

Romaine Salad with Roasted Red Pepper Vinaigrette image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 roasted red bell peppers, drained well, chopped
Salt and pepper
1 small clove garlic, chopped
2 tablespoons balsamic vinegar, eyeball it
3 tablespoons extra-virgin olive oil, eyeball it
A drizzle of honey
4 romaine hearts
A handful pitted kalamata olives, chopped

Steps:

Place roasted red bell peppers in food processor bowl. Season them up with salt and pepper. Add garlic and vinegar to food processor. Turn processor on and stream in extra-virgin olive oil and some honey. When dressing is smooth and combined, stop and adjust seasonings.
Chop romaine into bite-sized pieces and put in a salad bowl then pour the dressing over lettuce, toss and serve. Garnish with chopped olives.

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