Salad - Antipasto salad recipes italian dressing

Author: Jason Sprouse  

Italian antipasto salad is a hearty dinner salad with a romaine lettuce base and filled up with salami, pepperoni, tomatoes, cucumbers, onions, olives, banana peppers, and cheese dressed with a homemade Italian dressing. Italian antipasto salad is filled with marinated vegetables, spicy salami, creamy mozzarella, and two types of olives to bring you a tangy and fresh side dish.

Italian Antipasto Salad with Homemade Italian Dressing

Italian Antipasto Salad with Homemade Italian Dressing
Italian antipasto salad is a hearty dinner salad with a romaine lettuce base and filled up with salami, pepperoni, tomatoes, cucumbers, onions, olives, banana peppers, and cheese dressed with a homemade Italian dressing.
Provided by: Leah
Total time: 15 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: Italian
Number of ingredients: 19
Ingredients:
  • 2 heads heart of romaine lettuce, chopped
  • 1 cucumber, sliced
  • 4 roma tomatoes, sliced
  • 4 ounces pepperoni and salami, chopped
  • 8 ounces deli ham, sliced
  • 1/3 cup banana pepper rings
  • 1/2 cup artichoke hearts, chopped
  • 1/4 cup olives, green, black, or kalamata olives, chopped
  • 1/2 whole red onion, sliced
  • 1 cup Italian blend shredded cheese
  • 1/2 cup Parmesan cheese
  • 1/4 cup red wine vinegar
  • 2 tablespoons lemon juice
  • 1 tablespoon dijon mustard
  • 1/2 teaspoon Tuscan Sunset Italian seasoning
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1/3 cup olive oil
Nutrition:
  • Calories: 216 kcal
  • Carbohydrate: 1 g
  • Protein: 5 g
  • Fat: 21 g
  • Saturated Fat: 5 g
  • Cholesterol: 9 mg
  • Sodium: 402 mg
  • Fiber: 1 g
  • Sugar: 1 g
  • Serving Size: 1 serving
How to cook:
  1. Place the chopped lettuce in the bottom of a large bowl like a trifle bowl. Top off with the remaining ingredients for the salad.
  2. Toss to combine.
  3. In a small jar with a lid, combine the salad dressing ingredients.
  4. Place the lid on the jar and shake to combine.
  5. Pour over the salad and toss to completely coat the salad.
  6. May serve with croutons if not eating low carb.
Notes: Antipasto Salad Recipe, Step 1. Combine Genoa and soppressata salamis, provolone, mozzarella, tomatoes, and artichokes in a bowl. Slice roasted red peppers and add them to the bowl with about 3 tablespoons juice …

Italian Antipasto Salad

Italian Antipasto Salad
Italian Antipasto Salad has all the great Italian antipasto delicacies in one hearty salad. It's a perfect and delicious appetizer for a crowd. One stop in your closest Italian market or down the Italian aisle of your grocery store is all you need to make this amazing salad.
Provided by: Tiffany Cohen
Total time: 20 minutes
Prep time: 20 minutes
Yields: 6 servings
Cuisine: Italian
Number of ingredients: 13
Ingredients:
  • 1-1/2 heads of romaine lettuce, sliced into 1 inch slices, washed, dried completely, and roughly chopped
  • 1/4 lb. Boar’s Head Ham, sliced very thin, rolled into long rolls and sliced into 1/2 inch pieces
  • 1 stick of pepperoni, sliced very thin by your deli counter person
  • 1 stick of sweet soppresata, sliced very thin by your deli counter person
  • 10 marinated mozzarella balls, sliced in half
  • 1-2 roasted red peppers, sliced into thin slices, and cut in half
  • 3-4 sun dried tomatoes, sliced into small slices (optional)
  • Marinated mixed green and black olives
  • Pecorino Romano, Grana Padano, Caciocavallo, Fontinella, or Provolone cheese, sliced into thin one inch pieces
  • 1 Good Seasons Italian Dressing Mix (NOT Zesty Italian)
  • Balsamic vinegar as directed on the Good Seasons mix package
  • Olive Oil, as directed on the Good Seasons mix package
  • Water, as directed on the Good Seasons mix package
Nutrition:
  • Serving Size: 6-8
  • Calories: 178 calories
  • Sugar: 1.6 grams
  • Sodium: 699.8 milligrams
  • Fat: 12.4 grams
  • Saturated Fat: 5.3 grams
  • Unsaturated Fat: 1.5 grams
  • Trans Fat: 0.2 grams
  • Carbohydrate: 5.2 grams
  • Fiber: 2.1 grams
  • Protein: 12.4 grams
  • Cholesterol: 38.7 milligrams
How to cook:
  1. Arrange the washed and dried romaine lettuce on the bottom of a bowl or platter. Scatter the ingredients up to the dressing mix around the lettuce.
  2. Make the dressing using the dressing mix, balsamic vinegar, olive oil, and water. Shake really well.
  3. When you’re ready to serve, drizzle some of the dressing over the salad. Be careful not to add too much dressing. You don’t want this salad to be drowning. Mix the salad really well, trying to end with some of the bigger ingredients on top of the salad. Enjoy!
Notes: Antipasto Pasta Salad Recipe, Directions. Make the antipasto salad: Bring a large pot of salted water to a boil. Add shell pasta and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain, run under cold …

Quick and Easy Antipasto Salad

Quick and Easy Antipasto Salad
Italian antipasto salad is filled with marinated vegetables, spicy salami, creamy mozzarella, and two types of olives to bring you a tangy and fresh side dish. Don't underestimate the homemade Italian dressing - it's delicious!
Provided by: Caytlin McCleery
Total time: 20 minutes
Cook time: 10 minutes
Prep time: 10 minutes
Yields: 8 servings
Cuisine: Italian
Number of ingredients: 19
Ingredients:
  • 1 pint grape tomatoes (halved)
  • 1 cup sliced or cubed salami
  • 8 ounces fresh mini mozzarella cheese balls (, halved)
  • 1/2 cup sliced black olives
  • 1/2 cup whole green olives (, pitted)
  • 1/2 cup kalamata olive
  • 1/2 cup roughly chopped artichoke hearts
  • 1/4 cup roughly chopped pepperoncinis
  • 1/2 medium red onion (diced)
  • 1/4 cup chopped fresh basil (for garnish)
  • 8 cups chopped romaine lettuce
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 teaspoons mustard
  • 1 teaspoon lemon juice
  • 2 teaspoons Italian seasoning
  • 1 teaspoon sugar
  • 1/2 teaspoon garlic powder
  • Pinch of red pepper flakes
Nutrition:
  • Calories: 325 kcal
  • Carbohydrate: 7 g
  • Protein: 10 g
  • Fat: 30 g
  • Saturated Fat: 6 g
  • Cholesterol: 21 mg
  • Sodium: 803 mg
  • Fiber: 3 g
  • Sugar: 3 g
  • Unsaturated Fat: 17 g
  • Serving Size: 1 serving
How to cook:
  1. Make dressing
  2. In a small mixing bowl, make your dressing by whisking together olive oil, vinegar, mustard, lemon juice, Italian seasoning, sugar, garlic powder, and red pepper flakes.
  3. Mix dressing and toppings with pasta
  4. In a bowl, add in tomatoes, salami, mozzarella balls, olives, artichoke hearts, pepperoncini and red onion. Drizzle dressing over the ingredients. Toss to combine.
  5. Chill
  6. Cover bowl with plastic wrap and refrigerate for 1 hour before serving.
  7. Serve on a bed of lettuce and garnish with basil.
Notes: Antipasto Salad - Spend With Pennies, How to Make Antipasto Salad. Arrange washed romaine lettuce (or other greens) on a platter or in a large bowl. Drizzle with dressing. Top the salad …

Antipasto Salad

Antipasto Salad
This Antipasto Salad is packed with delicious flavors and sure to be a crowd pleaser! You can make it for a light lunch, an appetizer, salad course or even add a few sides and make it a hearty dinner.
Provided by: Kimber
Total time: 15 minutes
Prep time: 15 minutes
Yields: 8 servings
Cuisine: Italian
Number of ingredients: 13
Ingredients:
  • 8 oz Pepperoni slices (quartered)
  • 8 oz Genoa salami (diced)
  • 1 jar (16 oz Peperonchini peppers, drained and roughly chopped)
  • 8 oz Mozzarella or provolone (cubed)
  • 1 jar (9.5 oz Kalamata olives, drained)
  • 1 pint cherry tomatoes (halved)
  • Creamy Dressing
  • 1/2 cup creamy Italian Dressing
  • -OR- (use one or the other, NOT both)
  • Vinaigrette dressing
  • 1/3 cup olive oil
  • 3 tbsp red wine vinegar
  • 2 tsp Italian seasoning
Nutrition:
  • Serving Size: 1 cup
  • Calories: 464 kcal
  • Carbohydrate: 10 g
  • Protein: 21 g
  • Fat: 39 g
  • Saturated Fat: 13 g
  • Cholesterol: 79 mg
  • Sodium: 2525 mg
  • Fiber: 3 g
  • Sugar: 3 g
  • Unsaturated Fat: 11 g
How to cook:
  1. In a large bowl combine all of the ingredients except the dressing and stir to combine.
  2. If using the vinaigrette dressing, whisk all dressing ingredients until combined.
  3. Drizzle the dressing over the top and toss the salad until everything is evenly coated.
  4. Chill for 10-15 minutes or until ready to serve. Toss before serving. Enjoy!
Notes: Antipasto Salad with Easy Italian Vinaigrette, Prep: 15 minutes. Cook: 0 minutes. Total: 15 minutes. This delicious antipasto salad features all your Italian antipasto favorites in a refreshing, …
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