ANTIPASTO MARINATED VEGETABLES
The colorful vegetables and the tart dressing make this a lively addition to a holiday table. Serve it as a side dish or condiment-it's great either way. Refrigerate for three hours before serving to give the flavors time to blend. -Barbara McCalley, Allison Park, Pennsylvania
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- Place 1 in. of water, celery, carrots and green pepper in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until crisp-tender, 5-7 minutes. Drain. Transfer to a large bowl; add artichokes, mushrooms and olives., In a small saucepan, whisk oil, vinegar, onions, garlic, sugar, pepper and salt; bring just to a boil. Pour over vegetables; toss to coat. Cool to room temperature. Stir in pimientos and parsley. Refrigerate until serving.
Nutrition Facts : Calories 156 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 312mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.
ANTIPASTO SALAD
Provided by Rachael Ray : Food Network
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine lettuce, salami, chopped hot pickled vegetables, olives, red peppers and artichoke hearts. Drizzle vinegar and oil over the salad. Toss salad and season with salt and pepper, to your taste.
EVERYTHING ANTIPASTO SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 20m
Yield 2 servings
Number Of Ingredients 17
Steps:
- For the dressing: Make the dressing in a small bowl by whisking together the balsamic vinegar, garlic and oregano. While whisking, drizzle in the olive oil. Season with salt and pepper.
- For the salad: Place the romaine lettuce in a bowl. Drizzle over the dressing and toss. Arrange on a platter to make a base for the salad. Artfully place the meats, peppers, tomatoes, artichoke hearts, olives and mozzarella balls around the platter. Garnish with the basil leaves and drizzle with the balsamic glaze.
HOMEMADE ANTIPASTO SALAD
This colorful antipasto salad is a tasty crowd-pleaser. Guests love the homemade dressing, which is a nice change from bottled Italian. - Linda Harrington, Windham, New Hampshire
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 50 servings.
Number Of Ingredients 16
Steps:
- Cook pasta according to package directions. Drain; rinse with cold water. In several large bowls, combine pasta with next 8 ingredients., For dressing, pulse vinegar, sugar, oregano, salt and pepper in a blender. While processing, gradually add oil in a steady stream. Pour over salad; toss to coat. Refrigerate, covered, 4 hours or overnight.
Nutrition Facts : Calories 214 calories, Fat 15g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 514mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 1g fiber), Protein 7g protein.
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Ingredients
The ingredients for antipasto salad with marinated black walnuts recipe include:For Marinated Black Walnuts:
- 1 cup black walnuts
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1/4 cup honey
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Salad:
- 2 cups romaine lettuce, torn into bite-sized pieces
- 1 cup cherry tomatoes, halved
- 1/2 cup sliced red onion
- 1/2 cup sliced cucumber
- 1/2 cup sliced roasted red peppers
- 1/4 cup sliced black olives
- 1/4 cup sliced pepperoncini
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 8 ounces sliced salami
- 8 ounces sliced mortadella
- 8 ounces sliced provolone cheese
- 1/4 cup marinated black walnuts (reserved from above recipe)
Instructions
For Marinated Black Walnuts:
- Preheat oven to 350°F.
- Spread black walnuts in a single layer on a baking sheet and roast for 10-12 minutes, stirring occasionally, until fragrant.
- In a small bowl, whisk together olive oil, red wine vinegar, honey, Dijon mustard, salt, and black pepper.
- Add roasted black walnuts to the bowl and toss to combine.
- Cover and refrigerate for at least 4 hours, or overnight.
For Salad:
- In a large bowl, combine romaine lettuce, cherry tomatoes, red onion, cucumber, roasted red peppers, black olives, pepperoncini, parsley, and basil. Toss to combine.
- Add salami, mortadella, and provolone cheese. Toss to combine.
- Add marinated black walnuts (reserved from above recipe) and toss to combine.
- Serve chilled.