Best Artichoke Turkey Salami Salad Recipes

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ANTIPASTO SALAD II



Antipasto Salad II image

After searching for a recipe for an antipasto salad that I had envisioned in my head, I gave up and just decided to create one myself. I made this dish for a party and everyone couldn't stop talking about it. The ratio of meat/cheese to veggies can be adjusted to taste.

Provided by Katie Greco

Categories     Salad

Time 30m

Yield 10

Number Of Ingredients 13

8 ounces Genoa salami, cut into bite-size pieces
8 ounces sopressata or other hard salami, cut into bite-size pieces
8 ounces sharp provolone cheese, cut into bite-size pieces
8 ounces fresh mozzarella cheese, cut into bite-size pieces
2 large tomatoes, cut into bite-size pieces
1 (14 ounce) can artichokes, drained and cut into bite-size pieces
½ (12 ounce) jar roasted red peppers, drained and sliced
½ cup pitted and coarsely chopped Kalamata olives
¼ cup pitted and chopped green olives
1 tablespoon extra-virgin olive oil
3 tablespoons red wine vinegar
freshly-ground black pepper, to taste
¼ cup shredded fresh basil leaves

Steps:

  • Combine the Genoa and sopressata salami, provolone, mozzarella, tomatoes, and artichokes in a bowl. Slice the roasted red peppers and add them to the bowl, along with about 3 tablespoons of their juice.
  • Mix in the chopped olives. Drizzle olive oil over the entire dish, followed by the red wine vinegar and black pepper. Salad can be made ahead of time and refrigerated until serving.
  • Tear the fresh basil leaves into bite-sized pieces and add them to the salad just before serving. Mix thoroughly and serve.

Nutrition Facts : Calories 383.1 calories, Carbohydrate 7.9 g, Cholesterol 73.8 mg, Fat 29.1 g, Fiber 1.6 g, Protein 21.7 g, SaturatedFat 12.7 g, Sodium 1783.5 mg, Sugar 1.6 g

SPINACH AND ARTICHOKE SALAD



Spinach and Artichoke Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 10m

Yield 6 servings

Number Of Ingredients 9

3/4 pound, 4 to 5 cups, baby spinach, packed
2 (15-ounce) cans artichoke hearts packed in water, drained and sliced
1 clove garlic, finely chopped
2 teaspoons lemon zest
1 tablespoon lemon juice
2 tablespoons red wine vinegar
1/4 to 1/3 cup extra-virgin olive oil
Salt and pepper
A handful shredded Parmigiano-Reggiano

Steps:

  • Combine spinach and artichokes. Place garlic, lemon zest and juice in small dish and add vinegar. Let it stand 5 minutes then whisk in extra-virgin olive oil. Pour oil and vinegar dressing over salad and toss to combine. Season the salad with salt and pepper, to your taste. Top the salad with cheese then serve.

ROASTED ARTICHOKE SALAD



Roasted Artichoke Salad image

Provided by Ina Garten

Categories     side-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 13

4 boxes (9 ounces each) frozen artichoke hearts, defrosted
Good olive oil
Kosher salt and freshly ground black pepper
1 shallot, minced
3 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
5 tablespoons white wine vinegar or champagne vinegar, divided
1/2 cup chopped fresh basil leaves
6 tablespoons capers, drained
2 roasted red peppers, sliced thin
1/2 cup minced red onion
1/2 cup chopped fresh parsley leaves
2 pinches hot red pepper flakes, optional

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the artichoke hearts in a bowl with 1/4 cup olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss until the artichoke hearts are coated. Dump the artichoke hearts onto a sheet pan and spread out into 1 layer; roast in the oven for 20 minutes.
  • Meanwhile, make the vinaigrette. Place the minced shallot, lemon juice, mustard, 1 tablespoon vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Process for 5 seconds. Add the basil leaves and process into a green puree. With the processor running, slowly pour 1/2 cup olive oil into the bowl through the feed tube until the ingredients are finely pureed. Set aside.
  • Place the roasted artichoke hearts in a bowl and toss with enough vinaigrette to moisten. Add the capers, red peppers, red onion, parsley, 4 tablespoons vinegar and red pepper flakes, if using, and toss gently. Sprinkle generously with salt and pepper and let stand for 30 minutes for the flavors to blend. Serve at room temperature.

ARTICHOKE-SALAMI STROMBOLI



Artichoke-Salami Stromboli image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 pound refrigerated pizza dough, at room temperature
1/4 cup extra-virgin olive oil, plus more for stretching
6 cups lightly packed baby spinach (about 5 ounces)
1/2 cup chopped marinated artichoke hearts, drained
4 ounces thinly sliced Genoa salami
4 ounces thinly sliced provolone cheese
2 tablespoons shredded parmesan cheese
1/3 cup chopped walnuts
4 stalks celery (with leaves), thinly sliced
Juice of 1/2 lemon
Kosher salt and freshly ground pepper

Steps:

  • Put an inverted baking sheet on the lowest oven rack and preheat to 400 degrees F. Divide the pizza dough in half. Press and stretch 1 piece into an 8-by-10-inch rectangle on an oiled surface using oiled hands; brush with 2 teaspoons olive oil.
  • Layer 1 cup spinach, half each of the artichokes, salami and provolone and 1/2 tablespoon parmesan on the dough, leaving a 1-inch border on the short sides and a 2-inch border on the long sides. Fold in the short sides, then the long sides, stretching to cover the filling; pinch at the seam. Repeat to make a second stromboli.
  • Arrange the stromboli seam-side down, 2 to 3 inches apart, on a piece of parchment; slide onto another inverted baking sheet. Cut a few slits into the tops and brush each with 2 teaspoons olive oil; sprinkle with the remaining 1 tablespoon parmesan. Slide the stromboli (on the parchment) onto the hot baking sheet. Bake until the crust is golden brown, about 25 minutes. Cool slightly.
  • Toast the walnuts in a dry skillet over medium heat, 5 minutes; cool. Toss the celery, the remaining 4 cups spinach and 2 tablespoons olive oil, the lemon juice and walnuts in a large bowl; season with salt and pepper. Cut each stromboli in half and serve with the salad.

Nutrition Facts : Calories 680 calorie, Fat 38 grams, SaturatedFat 11 grams, Cholesterol 40 milligrams, Sodium 1490 milligrams, Carbohydrate 63 grams, Fiber 4 grams, Protein 26 grams

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to Artichoke Turkey Salami Salad Recipes

Are you struggling to find a salad that is both satisfying and delicious? Look no further than artichoke turkey salami salad recipes. This salad is perfect for lunch or dinner and is a great way to get in your daily dose of greens.

What is Artichoke Turkey Salami Salad?

Artichoke turkey salami salad is a type of salad that mainly consists of leafy greens, sliced turkey breast, and slices of salami. It is then topped off with artichokes, tomatoes, and a kick of seasoning.

Health Benefits of Artichoke Turkey Salami Salad

The ingredients in this salad pack a ton of health benefits. For starters, the leafy greens provide fiber and vitamin C. Artichokes are rich in antioxidants and have been shown to aid in digestion. Turkey is a great source of protein, and salami provides a flavorful addition to the salad while also providing healthy fats.

How to Make Artichoke Turkey Salami Salad

To create this delicious salad, you will need to start with a bed of leafy greens. Baby spinach or mixed greens are a great option. Add slices of turkey and salami on top of the greens. Then add artichokes and tomatoes. Drizzle with your favorite salad dressing or create a homemade dressing with olive oil, vinegar, mustard, and garlic. Finally, add a pinch of salt and pepper for taste. Serve cold and enjoy!

Variations of Artichoke Turkey Salami Salad

While the classic artichoke turkey salami salad is delicious on its own, there are several variations you can try to switch things up. Adding roasted red peppers or grilled zucchini can create a different flavor profile. You can also swap out the turkey for chicken or add boiled eggs for a protein boost.

Conclusion

Artichoke turkey salami salad is a great choice for anyone looking for a healthy and delicious meal option. It is easy to make, packed with nutrients, and can be adjusted to fit any taste preference. Try it out today, and your taste buds will thank you!

Making artichoke turkey salami salad recipes is a brilliant way to serve up a dish that is both delicious and nutritious. Artichokes have been celebrated for their numerous health benefits such as being a great source of fiber, antioxidants, and vitamins. Turkey, on the other hand, is an excellent source of protein, low in fat and cholesterol, and helps to build and repair body tissues. The salami also adds a depth of flavor and an element of indulgence to the dish. Here are some valuable tips to help you create a mouthwatering artichoke turkey salami salad recipe.

Choosing the right ingredients

The key to making a good artichoke turkey salami salad recipe is to choose high-quality ingredients. When buying the turkey, opt for organic or free-range turkey that has been humanely raised. This type of turkey will have a richer flavor and texture compared to conventionally raised turkey. When selecting artichokes, go for fresh artichokes that have been picked recently. If you can't find fresh artichokes, use frozen or canned ones that have been packed in water. Salami is a cured meat and is high in sodium, so look for low-sodium options, or use it in moderation to keep the sodium levels in check.

Get the proportions right

When making artichoke turkey salami salad, it's essential to get the proportions right. Make sure that you have equal amounts of artichokes, turkey, and salami. The ratio of these ingredients will depend on how many servings you want to make. However, it's best to prepare enough salad to feed a crowd, as this recipe makes a great lunch or dinner option.

Choose the right greens

The addition of greens to your salad not only adds flavor but also makes it a more complete and nutritious meal. You can use any type of lettuce, spinach, kale, or arugula. It's best to choose greens that have a firm texture that can withstand the weight of the toppings. Make sure that you wash and dry the greens thoroughly to remove any dirt or debris.

Marinade is key

The marinade is the soul of this salad, and it's essential to get it right. The marinade will infuse the artichokes, turkey, and salami with flavor and make it delicious. A simple marinade made with olive oil, balsamic vinegar, garlic, salt, and pepper is a great option. You can also experiment with different types of marinades to add a unique flavor profile to your salad.

Add some crunch

To add some texture to your salad, add some crunchy toppings such as croutons, chopped nuts, or seeds. This will add a different dimension to the dish and make it more satisfying to eat. You can also add some fresh chopped herbs such as parsley, basil, or cilantro to add color and flavor.

Don't overcook the turkey

When cooking the turkey, it's essential not to overcook it, as this will make it tough and dry. The best way to cook turkey is to roast it in the oven at 350°F until the internal temperature of the turkey reaches 165°F. This will ensure that the turkey is cooked through but remains juicy and tender.

Dress it up

The dressing is what ties the whole salad together and makes it a cohesive dish. You can make a vinaigrette dressing with olive oil, vinegar, mustard, honey, salt, and pepper. Or you can use any prepared dressing that you prefer, like ranch, Italian, or Caesar. Just make sure that the dressing complements the flavors of the marinade and the toppings.

Serve it chilled

Artichoke turkey salami salad is best served chilled, as this enhances the flavor, texture, and overall experience of the dish. Once you have prepared the salad, chill it in the refrigerator for at least an hour or until ready to serve. This will give the flavors time to meld together and make it taste even better.

Conclusion

Artichoke turkey salami salad is an excellent dish to serve up for lunch or dinner, and it's also healthy and nutritious. It's easy to make, and once you have the right ingredients and proportions, you can experiment with different marinades and toppings to create a unique flavor profile. Just remember to choose high-quality ingredients, don't overcook the turkey, and chill the salad before serving. With these valuable tips, you can create a mouthwatering artichoke turkey salami salad recipe that will be a hit with everyone.

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