Best Chopped Antipasto Salad Recipes

BUCCA DI BEPPO CHOPPED ANTIPASTO SALAD

Bucca Di Beppo Chopped Antipasto Salad image

Make and share this Bucca Di Beppo Chopped Antipasto Salad recipe from Food.com.

Provided by Chef clb83

Categories < 15 Mins

Time 15m

Yield 1 serving, 4 serving(s)

Number Of Ingredients 14

Ingredients

1 head iceberg lettuce, chopped
1 ounce pepperoni, diced
1 ounce mortadella, diced
1 ounce red onion, diced
2 ounces roma tomatoes, diced
2 ounces cucumbers, diced
1 ounce gorgonzola, crumbled
1 ounce feta cheese, crumbled
1/2 ounce pepperoncini pepper, chopped
1/2 teaspoon oregano
4 ounces Italian vinaigrette dressing
3 pepperoncini peppers, whole
black olives
green olives

Steps:

Place all ingredients in a mixing bowl, except 1/2 the tomatoes, the whole pepperoncini, olives and dressing and toss.
Add the dressing and toss until fully incorporated.
Mound the salad mixture on a chilled plate, getting as much height as possible.
Place remaining tomates around the outside of the salad.
Garnish with whole pepperoncini and olives and serve!

CHOPPED ANTIPASTO SALAD

Chopped Antipasto Salad image

Servings: 1 • Size: 1 salad • Points +: 7 pts • Smart Points: 6 Calories: 254 • Fat: 16 g • Carb: 19.5 g • Fiber: 7.5 g • Protein: 16 g • Sugar: 3 g Cholest: 37.5 mg Read more at http://www.skinnytaste.com/italian-antipasto-salad/#ZIkIZJstISMXg9mE.99

Provided by lkellyr

Categories < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 cup romaine lettuce, chopped
1/4 cup chopped cherry tomatoes
1 thin slice red onion
4 green pitted olives (or black)
1 pepperoncini pepper, sliced
1/4 cup roasted red pepper, sliced (homemade, or buy packed in water)
1/4 cup giardiniera (I used Victoria brand)
1/3 cup cucumber, peeled and sliced
1/4 cup polly-o part skim shredded mozzarella cheese
4 turkey pepperoni, sliced thin
2 slices prosciutto, Di Parma, sliced
1 teaspoon olive oil
1 teaspoon red wine vinegar or 1 teaspoon vinegar brine from pepperoncini pepper
fresh black pepper

Steps:

Place the lettuce on a large dish and top with meats, vegetables and cheese. In a small bowl add vinegar or brine from pepperoncini, add black pepper and whisk in oil. Drizzle over salad and enjoy!
Read more at http://www.skinnytaste.com/italian-antipasto-salad/#ZIkIZJstISMXg9mE.99.

Nutrition Facts : Calories 57.6, Fat 3.3, SaturatedFat 1.2, Cholesterol 5.5, Sodium 412.9, Carbohydrate 5.3, Fiber 1.4, Sugar 2.4, Protein 2.4

BUCA DI BEPPO'S CHOPPED ANTIPASTO SALAD

BUCA DI BEPPO'S CHOPPED ANTIPASTO SALAD image

Categories Salad Side No-Cook Lettuce

Yield 4-6 servings

Number Of Ingredients 15

Ingredients

Iceberg Lettuce, chopped 10 oz.
Pepperoni, diced 1 oz.
Mortadella, diced 1 oz.
Red onions, diced 1 oz.
Provolone, diced 1 oz.
Roma tomatoes, diced 2 oz.
Cucumbers, diced 2 oz.
Gorgonzola, crumbled 1 oz.
Feta cheese, crumbled 1 oz.
Pepperoncini, chopped ½ oz.
Oregano ½ tsp.
Italian vinaigrette dressing 4 oz.
Pepperoncini, Whole 3
Black olives 2
Green olives 2

Steps:

Place all ingredients in a mixing bowl except half of the tomatoes, the whole pepperoncini, olives, and dressing and toss. Add the dressing and toss again until fully incorporated. Mound salad mixture on a chilled plate, getting as much height as possible. Place the remaining amount of tomatoes around the outside of the salad. Garnish with olives and pepperoncinis and serve!

THE BEST CHOPPED ANTIPASTO SALAD

The best Chopped Antipasto Salad image

This is my Copy Cat version of Bucca di Beppo's Antipasto salad. I make it often.....for home and away.

Provided by Janice Splaha

Categories Lettuce Salads

Time 30m

Number Of Ingredients 13

Ingredients

10 oz iceberg lettuce
1 oz pepperoni, diced
1 oz dry salami, diced
1 medium red onion, diced
1 oz provolone cheese, diced
2 roma tomatoes, diced
1 cucumber, diced
1 oz gorgonzola cheese, crumbled
1 oz feta cheese, crumbled
3 whole pepperoncinis
2 whole black olives
2 whole green olives
4 oz prepared italian dressing

Steps:

1. Mix the ingredients except the Whole Pepperoncinis, Black Olives, Green Olives and Italian Dressing.
2. Just before serving add the dressing and top with the pepperoncini, and olives.

ANTIPASTO CHOPPED SALAD

ANTIPASTO CHOPPED SALAD image

Categories Leafy Green No-Cook

Yield Serves 6

Number Of Ingredients 12

Ingredients

1/2 head iceberg lettuce, cut into bite-size pieces
1 cup rinsed canned red kidney beans, chopped into small pieces
1 cup rinsed canned garbanzo beans, chopped into small pieces
8 ounces Genoa salami, 1/4" cubes
8 ounces Imported ham, 1/4" cubes
8 ounces Pepperoni, 1/4" cubes
8 ounces Provolone, 1/4" cubes
¼ cup red onion, minced
2 tomatoes, coarsely chopped
¼ cup pepperocini, coarsley chopped
1 bottle Italian salad dressing, store bought or homemade
Salt and freshly ground black pepper

Steps:

Toss all ingredients together. Serve on an attractive serving dish with a slice of good Italian bread.

CHOPPED ANTIPASTO SALAD

Chopped Antipasto Salad image

I don't care for salad that you need to cut! I found that if I chop the veggies it adds so much to the whole taste. I started doing this and the comments were so positive. It also helps if you serve it in a chilled dish.

Provided by Marcia Paholski

Categories Lettuce Salads

Time 30m

Number Of Ingredients 16

Ingredients

mixture of lettuce and spinach
tomatoes
cucumber
onion
marinated mushrooms
celery
8 slice italian salami
8 slice provolone cheese
croutons
green and black olives
1/4 c balsamic vinegar
1/2 c olive oil
2 Tbsp water
2 clove crushed garlic
salt and pepper to taste
finely chopped fresh basil and chives

Steps:

1. wash all veggies. Chop all greens into small pieces and mix together. Remove seeds from cucumbers and chop. Thinly slice onion and quarter slices. Cut salami and cheese into small pieces. If using cherry tomatoes cut in half. If whole tomatoes cut into wedges and cut wedges in half. The key is that everything is bite size. No knives are needed. .
2. Layer all in large bowl.
3. mix dressing one day prior and chill. Remove from refrigerator 1 hour prior to serving. Add croutons and dress. Serve immediately