topic Re: ANTIPASTO SALAD in Recipes

ANTIPASTO SALAD

lork — Wed, 24 Apr 2024 03:54:10 GMT

I was "thrifting" a couple weeks ago and just had to peruse through some cookbooks. . . I need no cookbooks! Anyway, I saw a picture of a beautiful salad. . . and bought the book! I changed several ingredients and made it for a family birthday party that featured smoked ribs. . . it was perfect! Guests picked at it with toothpicks, and some ate it with a fork (like a salad). My daughter suggested it would make a great sandwich/wrap (chopped up!) Next day leftovers were even better!!!

ANTIPASTO SALAD

8 oz sharp cheddar cheese, cubed

8 oz mozzarella cheese, cubed

16 oz pkg whole fresh mushrooms, quartered

8 oz hard salami, cubed

8 oz sliced pepperoni, pieces cut in half

6 oz can whole pitted ripe black olives, drained

1/2 large red onion, diced

1 large orange sweet pepper, diced

2 fresh jalapeno peppers, sliced

16 oz bottle Italian salad dressing

Toss together all ingredients in a serving bowl. Cover and chill overnight.

Re: ANTIPASTO SALAD

beach-mom — Wed, 24 Apr 2024 04:22:06 GMT

@lork - TY for sharing this recipe! Antipasto is one of my favorite things to eat, and when we eat out I'm always looking for someone to share it with.

This version looks yummy - minus the jalapeños, which can go on the side for DH!

Re: ANTIPASTO SALAD

Group 5 minus 1 — Wed, 24 Apr 2024 10:16:26 GMT

This is an interesting recipe. In my Mom's family (Italian) we had a salad called orange and olive very similar to this but,without all the furniture.

Re: ANTIPASTO SALAD

Desertdi — Wed, 24 Apr 2024 12:41:17 GMT

I've always had antipasto as an hors d'oeuvres...not a salad course.

This recipé has a whole pound of cheese, and another pound of meat. WOW...That's a whole meal !!!!!

Re: ANTIPASTO SALAD

deepwaterdotter — Wed, 24 Apr 2024 15:29:35 GMT

I can imagine adding some rotini pasta to this tasty recipe. No jalapenos for me though.

Re: ANTIPASTO SALAD

kate2357 — Wed, 24 Apr 2024 15:49:09 GMT

Great flavor combo. I do use peperoncino vs jalapeños, although I do like jalapeños. And yes, it is terrific when added to your choice of cooked pasta. I have used rotini, penne, bowtie and tortellini to make a nice Italian pasta salad.

Re: ANTIPASTO SALAD

KingstonMom — Wed, 24 Apr 2024 18:40:40 GMT

Sounds delish! With the jalapenos!

Re: ANTIPASTO SALAD

KKlim — Mon, 29 Apr 2024 06:31:47 GMT

Sounds yummy. My type of salad mixed w/ salad as suggested.

Re: ANTIPASTO SALAD

KKlim — Mon, 29 Apr 2024 06:32:21 GMT

***Mixed w/ pasta I meant.

Re: ANTIPASTO SALAD

GloriBee — Thu, 23 May 2024 13:31:01 GMT

@lork wrote:
I was "thrifting" a couple weeks ago and just had to peruse through some cookbooks. . . I need no cookbooks! Anyway, I saw a picture of a beautiful salad. . . and bought the book! I changed several ingredients and made it for a family birthday party that featured smoked ribs. . . it was perfect! Guests picked at it with toothpicks, and some ate it with a fork (like a salad). My daughter suggested it would make a great sandwich/wrap (chopped up!) Next day leftovers were even better!!!

ANTIPASTO SALAD
8 oz sharp cheddar cheese, cubed
8 oz mozzarella cheese, cubed
16 oz pkg whole fresh mushrooms, quartered
8 oz hard salami, cubed
8 oz sliced pepperoni, pieces cut in half
6 oz can whole pitted ripe black olives, drained
1/2 large red onion, diced
1 large orange sweet pepper, diced
2 fresh jalapeno peppers, sliced
16 oz bottle Italian salad dressing

Toss together all ingredients in a serving bowl. Cover and chill overnight.

@lork
Thanks for sharing! I make a similar Antipasto Salad every Christmas which we put out as an appetizer. My adult nephews go crazy for it, so it has become a staple.

I don't have the recipe here, so I will just list the ingredients. It's not an exact science, use what you like.

1 can of drained and rinsed chick peas
1 can of pitted black olives (drained)
1 small jar of Spanish olives, drained (green with pimento centers)
1 or 2 cans of unmarinated artichoke heart quarters (drained and broken up)
grape tomatoes; halved
pepperoni slices; sometimes I use the minis if they have them
roasted red peppers (drained and cut into small pieces)
boccaccini (small mozzarella balls)

Italian dressing to taste (Any will do, I often use Olive Garden.)

Toss salad ingredients together in a fairly large bowl. Add dressing to taste. We make this the night before so the flavors meld together, stirring occasionally. Stir the day of and add more dressing, as needed.