Best Antipasto Salad With Marinated Black Walnuts Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ANTIPASTO MARINATED VEGETABLES



Antipasto Marinated Vegetables image

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

3 celery ribs, sliced
3 large carrots, sliced
1 medium green pepper, julienned
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
1 jar (4-1/2 ounces) whole mushrooms, drained
3/4 cup sliced ripe olives
3/4 cup olive oil
1/3 cup white wine vinegar
2 green onions (white parts only), thinly sliced
2 garlic cloves, minced
1-1/2 teaspoons sugar
3/4 teaspoon pepper
1/4 teaspoon salt
1 jar (2 ounces) pimiento strips
2 tablespoons minced fresh parsley

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



Antipasto Salad image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 10

2 hearts romaine lettuce, chopped
1/2 pound Genoa salami, ask for it in 1 chunk at deli counter, diced
2 cups pickled hot vegetable salad, Giardiniera, coarsely chopped*
12 pitted black olives, coarsely chopped, such as kalamata
12 jumbo green olives, pitted, coarsely chopped
1 small jar, 8 ounces, roasted red peppers, drained and diced
1 small jar, 6 ounces, marinated artichoke hearts, drained
2 tablespoons balsamic vinegar, eyeball it
1/4 cup extra-virgin olive oil, eyeball it
Salt and pepper

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



Everything Antipasto Salad image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 20m

Yield 2 servings

Number Of Ingredients 17

3 tablespoons white balsamic vinegar
1/2 small clove garlic, grated with a rasp
1/2 teaspoon dried oregano
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 romaine heart, chopped (about 4 cups)
6 salami slices
6 pieces soppressata, cut into batons
4 thin slices prosciutto, loosely rolled to resemble flowers
1/4 cup sliced roasted red peppers
8 grape tomatoes, halved
2 marinated artichoke hearts, drained and quartered
8 whole pitted black olives
8 whole pitted green nocellara or Cerignola olives
8 small mozzarella balls (bocconcini)
6 fresh basil leaves
Balsamic glaze, for drizzling

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



Homemade Antipasto Salad image

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

2 packages (1 pound each) spiral pasta
4 to 5 large tomatoes, chopped
3 large onions, chopped
2 large green peppers, chopped
2 cans (15 to 16 ounces each) garbanzo beans or chickpeas, rinsed and drained
1 pound thinly sliced Genoa salami, julienned
1 pound sliced pepperoni, julienned
1/2 pound provolone cheese, cubed
1 cup pitted ripe olives, halved
DRESSING:
1 cup red wine vinegar
1/2 cup sugar
2 tablespoons dried oregano
2 teaspoons salt
1 teaspoon pepper
1-1/2 cups olive oil

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.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

You'll also love

Breadsticks_image Breadsticks

Blue Ribbon Banana Cake_image Blue Ribbon Banana Cake

MARGARITA PRAWNS_image MARGARITA PRAWNS

Quick and Easy Chicken Noodle Soup_image Quick and Easy Chicken Noodle Soup

Chicken Kurma_image Chicken Kurma

Bacon & Cheddar Strata_image Bacon & Cheddar Strata

Homemade Ice Cream_image Homemade Ice Cream

Quick and Easy BBQ Pizza_image Quick and Easy BBQ Pizza

CREAMY LIGHT MACARONI AND CHEESE_image CREAMY LIGHT MACARONI AND CHEESE

Chili Lime Marinade_image Chili Lime Marinade

Frozen Chocolate Cheesecake_image Frozen Chocolate Cheesecake

Sheet-Pan Macaroni and Cheese_image Sheet Pan Macaroni and Cheese

Challah by Hand_image Challah by Hand

BAKED SALMON ON PUFF PASTRY_image BAKED SALMON ON PUFF PASTRY

Crunchy Sugar Cookies_image Crunchy Sugar Cookies

Zesty Pork and Beans_image Zesty Pork and Beans

Green Goddess Grilled Chicken & Roasted Peppers (Atkins)_image Green Goddess Grilled Chicken & Roasted Peppers (Atkins)

Broccoli Raisin Cauliflower Salad_image Broccoli Raisin Cauliflower Salad

Diploma Cookies_image Diploma Cookies

Reuben Turnovers_image Reuben Turnovers

Antipasto salad with marinated black walnuts recipe is a delicious and healthy salad that is perfect for any occasion. The salad is made from a combination of fresh vegetables, cured meats, and marinated black walnuts. Antipasto salad is an Italian specialty that translates to "before the meal." Traditionally, it was served as a light appetizer to stimulate the appetite before the main course. Today, antipasto salad has evolved into a hearty and filling meal that can be enjoyed at any time of the day. The marinated black walnuts add a unique flavor and texture to the salad, making it a standout dish.

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:
  1. Preheat oven to 350°F.
  2. Spread black walnuts in a single layer on a baking sheet and roast for 10-12 minutes, stirring occasionally, until fragrant.
  3. In a small bowl, whisk together olive oil, red wine vinegar, honey, Dijon mustard, salt, and black pepper.
  4. Add roasted black walnuts to the bowl and toss to combine.
  5. Cover and refrigerate for at least 4 hours, or overnight.
For Salad:
  1. In a large bowl, combine romaine lettuce, cherry tomatoes, red onion, cucumber, roasted red peppers, black olives, pepperoncini, parsley, and basil. Toss to combine.
  2. Add salami, mortadella, and provolone cheese. Toss to combine.
  3. Add marinated black walnuts (reserved from above recipe) and toss to combine.
  4. Serve chilled.

Conclusion

Antipasto salad with marinated black walnuts recipe is a unique and flavorful salad that is perfect for any occasion. The combination of fresh vegetables, cured meats, and marinated black walnuts makes this salad hearty and filling. It's a great dish to serve for lunch, dinner, or as a side dish for your next party or gathering. The marinated black walnuts are the standout ingredient in this recipe, adding a unique flavor and texture to the salad. They are easy to make and can be prepared ahead of time, making this salad a great choice for meal prep. Overall, antipasto salad with marinated black walnuts recipe is a must-try dish for anyone who loves salads, Italian cuisine, or just wants to try something new and delicious.
Antipasto salad with marinated black walnuts is a delicious dish that is perfect for any occasion, whether it's an outdoor barbecue, a family gathering, or a picnic. It's easy to make, and the marinated black walnuts give the salad a unique, flavorful twist. In this article, we will be sharing valuable tips on how to make the perfect antipasto salad with marinated black walnuts recipe.

Tip 1: Choose Quality Ingredients

The quality of the ingredients you choose to use will have a big impact on the overall taste of your antipasto salad with marinated black walnuts. When shopping for your ingredients, try to choose the freshest and most flavorful items available.
Bell peppers:
Choose peppers that are firm, glossy, and have a deep color. This will ensure that the peppers are sweet and full of flavor.
Olives:
For the best flavor, choose olives that have been stored in brine or oil. Avoid pre-sliced or canned olives, as they may not have the same flavor or texture.
Cheese:
Choose a high-quality cheese, such as Parmesan or Pecorino Romano, for a rich and flavorful addition to your salad.
Salami:
When choosing salami, look for a well-aged, dry-cured variety for the best flavor and texture.
Marinated black walnuts:
Make sure to use high-quality black walnuts that have been marinated in a flavorful blend of herbs and spices for the best taste.

Tip 2: Cut Everything to the Same Size

To make your antipasto salad with marinated black walnuts look visually appealing, it's important to cut all of the ingredients to the same size. This not only enhances the presentation, but it also ensures that all of the flavors are evenly distributed throughout the salad.

Tip 3: Don't Overdress Your Salad

When it comes to dressing your antipasto salad with marinated black walnuts, less is more. While it may be tempting to drown your salad in dressing, this can actually detract from the flavors of the other ingredients in the salad.
Make your own dressing:
Consider making your own dressing using high-quality olive oil, balsamic vinegar, and a blend of herbs and spices to really bring out the flavors of the other ingredients.
Use a light dressing:
If you prefer to use a store-bought dressing, choose a light or vinaigrette-based dressing to avoid overpowering the flavors of the other ingredients.

Tip 4: Use Fresh Herbs

Fresh herbs are a great way to enhance the flavors of your antipasto salad with marinated black walnuts. Consider adding a mixture of fresh basil, parsley, and oregano to your salad for a delicious burst of flavor.

Tip 5: Chill Your Salad Before Serving

To really enhance the flavors and textures of your antipasto salad with marinated black walnuts, it's important to chill it in the refrigerator for at least an hour before serving. This allows the flavors to meld together and makes the salad more refreshing on a hot day.
Store in an airtight container:
Once you've made your salad, store it in an airtight container in the refrigerator until you're ready to serve it.
Garnish before serving:
Consider garnishing your salad with a sprinkle of fresh herbs, a drizzle of olive oil, and a sprinkle of freshly cracked black pepper to really make it stand out.

Conclusion

Antipasto salad with marinated black walnuts is a simple and delicious dish that is perfect for any occasion. By following these valuable tips, you can make the perfect antipasto salad with marinated black walnuts recipe that is sure to impress your guests. Remember to choose high-quality ingredients, cut everything to the same size, and use fresh herbs to really bring out the flavors of the other ingredients. Finally, chill your salad before serving and garnish it with your favorite toppings to make it visually appealing.

Related Topics