Best Antipasto Spinach Salad Recipes

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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.

ANTIPASTO SALAD RECIPE



Antipasto Salad Recipe image

An Antipasto salad is filled with sliced meats, soft cheeses, green and black olives with bright red cherry tomatoes that is simple to toss together and enjoy in a homemade light lemon olive oil dressing. This is an Italian salad that everyone loves!

Provided by Alyssa Rivers

Categories     Salad

Time 15m

Number Of Ingredients 13

3 cups romaine (chopped)
1/2 cup green olives (halved)
1/2 cup medium black olives
1/2 cup cherry tomatoes (halved)
1/2 cup mini pepperoni
1/4 cup jarred roasted red peppers (chopped)
8 ounce Genoa Salami (cut into bite sized pieces)
1/2 cup mozzarella cheese balls
13 ounce artichoke hearts (quartered)
8 ounces provolone cheese (cut into bite size pieces)
1/4 cup olive oil
1/2 lemon juice
1 teaspoon Italian seasoning

Steps:

  • In a large bowl add the romaine, olives, tomatoes, pepperoni, red peppers, salami, mozzarella, artichoke hearts, and provolone.
  • To make the lemon olive oil dressing: In a small bowl whisk the olive oil, lemon juice, and Italian seasoning. Pour over the solid and toss.

Nutrition Facts : Calories 407 kcal, Carbohydrate 5 g, Protein 17 g, Fat 35 g, SaturatedFat 11 g, Cholesterol 52 mg, Sodium 1518 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

ANTIPASTO PASTA SALAD



Antipasto Pasta Salad image

A delicious pasta, meat and cheese combination with a homemade dressing. It serves a crowd and is great for a picnic.

Provided by Dayna

Categories     Salad     100+ Pasta Salad Recipes     Tomato Pasta Salad Recipes

Time 1h35m

Yield 12

Number Of Ingredients 15

1 pound seashell pasta
¼ pound Genoa salami, chopped
¼ pound pepperoni sausage, chopped
½ pound Asiago cheese, diced
1 (6 ounce) can black olives, drained and chopped
1 red bell pepper, diced
1 green bell pepper, chopped
3 tomatoes, chopped
1 (.7 ounce) package dry Italian-style salad dressing mix
¾ cup extra virgin olive oil
¼ cup balsamic vinegar
2 tablespoons dried oregano
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
salt and ground black pepper to taste

Steps:

  • Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.
  • In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour.
  • To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad, and mix well.

Nutrition Facts : Calories 451 calories, Carbohydrate 33.2 g, Cholesterol 36.6 mg, Fat 29.1 g, Fiber 2.8 g, Protein 15 g, SaturatedFat 8.2 g, Sodium 977.5 mg, Sugar 4.3 g

ANTIPASTO SALAD WITH PROSCIUTTO WRAPPED BREADSTICKS



Antipasto Salad with Prosciutto Wrapped Breadsticks image

This is all of my favorite antipasti on top of a salad. Antipasto is a traditional first course of an Italian meal and consists of meats, olives, pickles, cheeses-all of the best food groups!

Provided by Molly Yeh

Categories     appetizer

Time 25m

Yield 6 servings

Number Of Ingredients 18

8 ounces spinach
4 ounces arugula
1/2 cup Kalamata olives, halved, brine reserved
1 teaspoon Dijon mustard
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
8 ounces marinated mozzarella, torn
4 ounces Parmesan, crumbled
One 7-ounce jar marinated artichokes, quartered
1/2 cup sliced roasted red peppers
1/2 cup pickled sweet peppers, stemmed and halved
8 ounces tomatoes, sliced
1 pear, thinly sliced
4 ounces salami, cubed or sliced
4 ounces sliced prosciutto
6 grissini breadsticks
Balsamic glaze, for drizzling
Handful fresh basil, thinly sliced

Steps:

  • Place the spinach and arugula in a large bowl. In a medium bowl or measuring cup, whisk 2 tablespoons of the olive brine with the mustard, then drizzle in the olive oil while whisking constantly to emulsify. Taste and season with salt and pepper (you might not need salt since the olive brine is salty already). Toss the greens with half of the dressing and transfer to a large shallow serving bowl. Top with the olives, mozzarella, Parmesan, artichokes, peppers, tomatoes, pear and salami. Wrap the prosciutto around the breadsticks and place them on top. Add a few drizzles of balsamic glaze (I hone in on the pear and tomatoes), then drizzle on the remaining dressing and sprinkle on the basil. Serve and enjoy!

ANTIPASTO SALAD



Antipasto Salad image

For satisfying lunch that's quick to prepare, try this salad that features all the flavors of antipasto with a base of baby spinach and pasta shells.

Provided by Martha Stewart

Categories     Salad Recipes

Number Of Ingredients 10

Coarse salt and ground pepper
3 ounces small pasta shells
3 ounces bocconcini (bite-size fresh mozzarella balls), halved, or regular fresh mozzarella, cut up
1 ounce thinly sliced pepperoni
1/3 cup Kalamata or green olives, pitted and halved
1/3 cup sun-dried tomatoes (oil-packed), sliced
2 tablespoons red-wine vinegar
4 teaspoons olive oil
1/4 teaspoon dried Italian seasoning
4 cups baby spinach

Steps:

  • In a medium saucepan of boiling salted water, cook pasta until al dente. Drain, and rinse under cold water to stop the cooking; set aside.
  • In an airtight container, combine bocconcini, pepperoni, olives, sun-dried tomatoes, vinegar, oil, and Italian seasoning; season antipasto with salt and pepper. In a separate airtight container, combine cooled pasta and spinach. Refrigerate antipasto and pasta mixture up to overnight. To serve, toss all ingredients together.

ANTIPASTO SALAD



Antipasto Salad image

This is always a hit for summer picnics.

Provided by It's A New Day

Categories     Salad     100+ Pasta Salad Recipes     Tomato Pasta Salad Recipes

Time 2h25m

Yield 6

Number Of Ingredients 12

½ cup vegetable oil
3 tablespoons red wine vinegar
1 clove garlic, minced
1 teaspoon dried basil
⅛ teaspoon crushed red pepper flakes
1 teaspoon salt
6 ounces macaroni
¼ cup grated Parmesan cheese
2 cups broccoli florets
4 ounces sliced pepperoni sausage
10 cherry tomatoes, halved
½ cup shredded mozzarella cheese

Steps:

  • Cook pasta in a pot of boiling salted water until al dente. Drain.
  • In large bowl, stir together oil, vinegar, garlic, basil, and salt and pepper. Toss with warm macaroni to coat well. Toss with Parmesan. Cover, and refrigerate 2 to 3 hours.
  • Add broccoli, pepperoni, and tomatoes; toss well. Sprinkle with mozzarella cheese, and serve.

Nutrition Facts : Calories 414.6 calories, Carbohydrate 25 g, Cholesterol 28.6 mg, Fat 29.6 g, Fiber 2.1 g, Protein 12.6 g, SaturatedFat 6.8 g, Sodium 820.7 mg, Sugar 1.4 g

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Antipasto spinach salad recipes are a combination of traditional Italian antipasti ingredients served on top of a bed of fresh spinach leaves. This salad is perfect for a light meal or as a side dish for a larger gathering.

Ingredients

Some common ingredients found in antipasto spinach salad recipes include:
  • Fresh spinach leaves
  • Sliced salami or prosciutto
  • Cubed mozzarella or provolone cheese
  • Sliced red onion
  • Sliced artichoke hearts
  • Sliced cherry tomatoes
  • Sliced black olives
  • Pepperoncini peppers
  • Italian dressing

Preparation

To prepare an antipasto spinach salad, start by washing and drying a large handful of fresh spinach leaves. Arrange them on a large platter or in individual serving bowls. Next, layer on the various antipasto ingredients, such as salami or prosciutto, cubed mozzarella or provolone cheese, sliced red onion, artichoke hearts, cherry tomatoes, black olives, and pepperoncini peppers. When it comes to dressing the salad, Italian dressing is a popular choice. However, if you prefer a bolder flavor, try making your own dressing with balsamic vinegar, olive oil, and herbs like oregano and basil.

Variations

While the traditional antipasto spinach salad recipe includes a specific set of ingredients, there are plenty of variations you can try to mix things up. Here are a few ideas:
Caprese Antipasto Spinach Salad
If you're a fan of Caprese salad, try adding those ingredients to your antipasto spinach salad. Swap out the salami or prosciutto for sliced fresh mozzarella, and add in some sliced fresh basil leaves. Drizzle with balsamic glaze for an extra touch of sweetness.
Greek Antipasto Spinach Salad
For a Mediterranean twist, swap out the Italian ingredients for Greek ones. Use feta cheese instead of mozzarella or provolone, and add in some sliced cucumbers and roasted red peppers. Top with a dollop of tzatziki sauce.
Fruit Antipasto Spinach Salad
For a sweet and savory salad, add some fresh fruit to your antipasto spinach salad. Try sliced strawberries or mandarin oranges, and top with a honey mustard dressing.

Conclusion

Antipasto spinach salad recipes are a versatile and flavorful way to enjoy a variety of traditional Italian ingredients. Whether you stick to the classic recipe or try out some variations, this salad is sure to be a hit with anyone who loves antipasti.
Antipasto spinach salad is a delicious and easy-to-make recipe that is perfect for the summer season. It is loaded with healthy ingredients, such as spinach, vegetables, and cheese, and can be customized to your liking. However, making antipasto spinach salad can be tricky, especially if you are not familiar with the ingredients and preparation methods. In this article, we will share valuable tips on how to make the perfect antipasto spinach salad that will wow your family and guests.

Tip #1: Choose Fresh and Quality Ingredients

The secret to making a delicious antipasto spinach salad is to choose fresh and quality ingredients. Start by selecting fresh spinach leaves that are crisp, green, and free from wilted or yellow leaves. Avoid using pre-packaged or frozen spinach, as it tends to be mushy and lacks flavor. Choose a variety of colorful vegetables, such as bell peppers, tomatoes, cucumbers, and onions, that are in season and are of high quality. You can also add olives, artichoke hearts, and roasted peppers for extra flavor. For the protein, choose high-quality Italian deli meats, such as salami, prosciutto, mortadella, or capicola. You can also use canned tuna, grilled chicken, or shrimp, depending on your preference. Finally, choose quality cheese such as fresh mozzarella, feta, or Parmesan. Avoid using pre-shredded cheese, as it contains additives and has a different texture compared to freshly grated cheese.

Tip #2: Prep Your Ingredients in Advance

To save time and ensure that your antipasto spinach salad is ready on time, it is recommended to prep your ingredients in advance. Start by washing and drying the spinach leaves, then removing the stems and chopping them into bite-sized pieces. Dice the vegetables and meats into small, uniform pieces to ensure that each bite has a balanced flavor. If you are using canned tuna or cooked shrimp, make sure to drain them well and pat them dry with a paper towel to avoid excess moisture. Grate the cheese just before serving to preserve its texture and aroma.

Tip #3: Make a Flavorful Dressing

The dressing is what brings all the flavors of your antipasto spinach salad together. To make a delicious and flavorful dressing, start with a base of olive oil and vinegar, then add your favorite herbs and spices. You can use Italian seasoning, oregano, basil, garlic powder, or red pepper flakes to add flavor and complexity to your dressing. Alternatively, you can use a pre-made Italian dressing or balsamic vinaigrette if you prefer. Just make sure to taste and adjust the seasoning to your liking.

Tip #4: Build Your Salad in Layers

To ensure that every bite of your antipasto spinach salad is full of flavor and texture, it is important to build your salad in layers. Start by placing a bed of fresh spinach leaves at the bottom of the serving dish. Then, arrange the vegetables and meats on top, making sure to distribute them evenly. Add the cheese on top of the vegetables and meats. Finally, drizzle the dressing over the top of your antipasto spinach salad, and garnish with fresh herbs, such as basil or parsley, to add a pop of color and flavor.

Tip #5: Serve at the Right Temperature

One of the keys to making a great antipasto spinach salad is serving it at the right temperature. The salad should be served cold, so make sure to chill all your ingredients in the refrigerator before assembling the salad. Once you've assembled the salad, you can chill it again in the refrigerator for an hour or two before serving. This will allow the flavors to meld together and the dressing to soak into the ingredients.

Conclusion

Now that you know the valuable tips for making the perfect antipasto spinach salad, it's time to give it a try. Remember to choose fresh and quality ingredients, prep your ingredients in advance, make a flavorful dressing, build your salad in layers, and serve it at the right temperature. Follow these tips, and you'll have a delicious, healthy, and colorful salad that's perfect for any occasion.

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