This is a great recipe just two problems: 1. Add comma separated list of ingredients to exclude from recipe. this link is to an external site that may or may not meet accessibility guidelines. I cut out half the salami and all of the provolone. Sounds great, but you need some peperoncini's! Next time I will use something different. The only thing I didn't like was the provolone cheese. The ratio of meat/cheese to veggies can be adjusted to taste. And maybe some sweet peppers. The only thing that seemed to be missing was sufficient dressing. Add comma separated list of ingredients to include in recipe. I made this dish for a party and everyone couldn't stop talking about it. Information is not currently available for this nutrient. I'm from New to say this recipe is a perfect rendition of what I could get from any Itallian deli..simple to make and great to taste. Whisk together oil, lemon juice, vinegar, chives, garlic and basil and drizzle over each. Awesome recipe! 2. And I like the idea of another reviewer of putting the vinegar on the side; not all like too much vinegar. Drain. I will definitely make this again (for special occasions). I add in some black olives and drizzle the whole thing with a bit of olive oil. Can only eat a small portion at one sitting. —Barbara McCalley, Allison Park, Pennsylvania, Antipasto Marinated Vegetables Recipe photo by Taste of Home. Tear the fresh basil leaves into bite-sized pieces and add them to the salad just before serving. Also I added capers. OMG! You saved Antipasto Salad II to your. Sprinkle with ground black pepper to taste. And I like the idea of another reviewer of putting the vinegar on the side; not all like too much vinegar. Place 1 in. Very yummy! Delicious! We doctored ours with additional caesar dressing. Cool to room temperature. The touch of sweet is nice. Mix in the chopped olives. I serve it with balsamic vinegar on the side vs. over top. The colorful vegetables and the tart dressing make this a lively addition to a holiday table. Combine the Genoa and sopressata salami, provolone, mozzarella, tomatoes, and artichokes in a bowl. Does not last well as leftovers. Thanks Katie! Stir in pimientos and parsley. In a small saucepan, whisk oil, vinegar, onions, garlic, sugar, pepper and salt; bring just to a boil. Thank you. Transfer to a large bowl; add artichokes, mushrooms and olives. Will make again. All that's left is to add a basket of crusty Italian bread - it just doesn't get much better than this! If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. WAY too much meat and cheese. Season with salt and pepper. 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. VERY hearty. Most people won't think twice about serving basic cornbread when is on the table. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Mix thoroughly and serve. Refrigerate for three hours before serving to give the flavors time to blend. It needs pepperoncinis! I also added half a head of lettuce. Pour over vegetables; toss to coat. I also used some sharp swiss cheese (not really Italian but we like it). This is an excellent antipasto. Serve this vegetable antipasto … Pour 1/4 cup marinade in a sealable plastic bag. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition 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. 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. Next time I will not toss the ingredients and present it with the individual ingredients artfully arranged. Add vegetables; seal bag and toss to coat. It always makes such a nice presentation on a serving platter. Had a party with 22 people and this salad was a big hit. Nutrient information is not available for all ingredients. Mix in the chopped olives. A huge hit and colorful! I add a bit of rolled up prosciutto along with the other meats. Reduce heat; simmer, covered, until crisp-tender, 5-7 minutes. Percent Daily Values are based on a 2,000 calorie diet. Taste of Home is America's #1 cooking magazine. Drizzle olive oil over the entire dish, followed by the red wine vinegar and … Thank you. I sprinkled the marinated artichoke juice over everything instead of using oil and vinegar. To make the lemon olive oil dressing: In a small bowl whisk the olive oil, lemon juice, and Italian … If you can't find small carrots, halve larger ones crosswise then quarter lengthwise. 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. Congrats! Slice the roasted red peppers and add them to the bowl, along with about 3 tablespoons of their juice. Transfer vegetables to a lightly greased grill grid. 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. Divide lettuce among plates and arrange tomatoes, olives and artichokes on each serving. Your daily values may be higher or lower depending on your calorie needs. 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. of water, celery, carrots and green pepper in a large saucepan; bring to a boil. I also use sliced plum tomatoes and my all time favorite sun-dried tomatoes! Allrecipes is part of the Meredith Food Group. Obviously, there are several variations of antipasto salad recipes, but I created an antipasto salad full of my favorite Italian ingredients. Amount is based on available nutrient data. Salad can be made ahead of time and refrigerated until serving. Info. A zesty vinaigrette makes these roasted Brussels sprouts, fennel, carrots and beets pop. Good!!! It is delicious! I made exactly but did not use the tomatoes. I also added some pickled mushrooms which were a nice addition. You can use marinated artichokes instead of water-packed, if desired. I made this today for Superbowl Sunday. 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 had to get to it quickly before it was gone. I called this my 45 salad because it was a little expensive to make but it was so worth it! Serve it as a side dish or condiment—it's great either way. I cut the meat and cheese into small 1" squares. In a large bowl combine all of the ingredients except the dressing and stir to combine. Drizzle olive oil over the entire dish, followed by the red wine vinegar and black pepper. Refrigerate until serving. Sounds great, but you need some peperoncini's! And maybe some sweet peppers. Great recipe that's a hit at large gatherings!