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Divide lettuce among plates and arrange tomatoes, olives and artichokes on each serving. Cool to room temperature. Drain. Sounds great, but you need some peperoncini's! It is delicious! I cut out half the salami and all of the provolone. 383 calories; protein 21.7g 43% DV; carbohydrates 7.9g 3% DV; fat 29.1g 45% DV; cholesterol 73.8mg 25% DV; sodium 1783.5mg 71% DV. Place 1 in. Next time I will use something different. Delicious! I add in some black olives and drizzle the whole thing with a bit of olive oil. WAY too much meat and cheese. Reduce heat; simmer, covered, until crisp-tender, 5-7 minutes. Mix in the chopped olives. You saved Antipasto Salad II to your. I didn't have fresh tomatoes (I don't buy them out of season) but I did have a jar of sundried tomatoes so I chopped up a few of those. The colorful vegetables and the tart dressing make this a lively addition to a holiday table. Thank you. Great recipe that's a hit at large gatherings! https://www.tasteofhome.com/recipes/antipasto-marinated-vegetables The ratio of meat/cheese to veggies can be adjusted to taste. Salad can be made ahead of time and refrigerated until serving. A zesty vinaigrette makes these roasted Brussels sprouts, fennel, carrots and beets pop. The only thing that seemed to be missing was sufficient dressing. —Barbara McCalley, Allison Park, Pennsylvania, Antipasto Marinated Vegetables Recipe photo by Taste of Home. To make the lemon olive oil dressing: In a small bowl whisk the olive oil, lemon juice, and Italian … Serve it as a side dish or condiment—it's great either way. Obviously, there are several variations of antipasto salad recipes, but I created an antipasto salad full of my favorite Italian ingredients. I'm from New York..got to say this recipe is a perfect rendition of what I could get from any Itallian deli..simple to make and great to taste. It always makes such a nice presentation on a serving platter. Add vegetables; seal bag and toss to coat. All that's left is to add a basket of crusty Italian bread - it just doesn't get much better than this! I also added some pickled mushrooms which were a nice addition. Whisk together oil, lemon juice, vinegar, chives, garlic and basil and drizzle over each. OMG! 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. And maybe some sweet peppers. Drizzle olive oil over the entire dish, followed by the red wine vinegar and black pepper. Serve this vegetable antipasto … this link is to an external site that may or may not meet accessibility guidelines. I made exactly but did not use the tomatoes. If you can't find small carrots, halve larger ones crosswise then quarter lengthwise. Transfer to a large bowl; add artichokes, mushrooms and olives. It needs pepperoncinis! Mix thoroughly and serve. 17 Slow-Cooker Potato Soup Recipes We’re Making All Winter Long, Christmas Tree Delivery Is a Thing and We’re So on Board, Do Not Sell My Personal Information – CA Residents, 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered, 1 jar (4-1/2 ounces) whole mushrooms, drained, 2 green onions (white parts only), thinly sliced. I called this my 45 salad because it was a little expensive to make but it was so worth it! We doctored ours with additional caesar dressing. Does not last well as leftovers. 2. This is a great recipe just two problems: 1. Very yummy! I serve it with balsamic vinegar on the side vs. over top. I cut the meat and cheese into small 1" squares. The only thing I didn't like was the provolone cheese. Allrecipes is part of the Meredith Food Group. Thank you. I also used some sharp swiss cheese (not really Italian but we like it). Pour 1/4 cup marinade in a sealable plastic bag. In a large bowl combine all of the ingredients except the dressing and stir to combine. Tear the fresh basil leaves into bite-sized pieces and add them to the salad just before serving. Info. Refrigerate until serving. of water, celery, carrots and green pepper in a large saucepan; bring to a boil. Percent Daily Values are based on a 2,000 calorie diet. Pour over vegetables; toss to coat. This is an excellent antipasto. The mix of colors is so vibrant and the combination of flavors is so delicous that no one ever walks away hungry! Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. And maybe some sweet peppers. I also use sliced plum tomatoes and my all time favorite sun-dried tomatoes! Information is not currently available for this nutrient. Transfer vegetables to a lightly greased grill grid. Refrigerate for three hours before serving to give the flavors time to blend. Sounds great, but you need some peperoncini's! Season with salt and pepper. Thanks Katie! Most people won't think twice about serving basic cornbread when is on the table. Add comma separated list of ingredients to include in recipe. Add comma separated list of ingredients to exclude from recipe. Awesome recipe! I also added half a head of lettuce. A huge hit and colorful! I sprinkled the marinated artichoke juice over everything instead of using oil and vinegar. Sprinkle with ground black pepper to taste. The touch of sweet is nice. Typical ingredients of a traditional antipasto, however, include cured meats, olives, pepperoncini, mushrooms, anchovies, artichoke hearts, various cheeses, pickled meats, and vegetables in oil or vinegar. I made this today for Superbowl Sunday. In a small saucepan, whisk oil, vinegar, onions, garlic, sugar, pepper and salt; bring just to a boil. Amount is based on available nutrient data. Will make again. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Stir in pimientos and parsley. Next time I will not toss the ingredients and present it with the individual ingredients artfully arranged. Drizzle olive oil over the entire dish, followed by the red wine vinegar and … I add a bit of rolled up prosciutto along with the other meats. VERY hearty. Had a party with 22 people and this salad was a big hit. You can use marinated artichokes instead of water-packed, if desired. Nutrient information is not available for all ingredients. Congrats! And I like the idea of another reviewer of putting the vinegar on the side; not all like too much vinegar. I will definitely make this again (for special occasions). Also I added capers. Combine the Genoa and sopressata salami, provolone, mozzarella, tomatoes, and artichokes in a bowl. And I like the idea of another reviewer of putting the vinegar on the side; not all like too much vinegar. Good!!! 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. Can only eat a small portion at one sitting. I made this dish for a party and everyone couldn't stop talking about it. Slice the roasted red peppers and add them to the bowl, along with about 3 tablespoons of their juice. Taste of Home is America's #1 cooking magazine. Your daily values may be higher or lower depending on your calorie needs.