CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

Ageless Antipasto Salad

pat's
recipe box


Printview my recipes
this recipe viewed 19 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: ITALIAN
    Prep Time:       Cook Time:       Total Time:  

Ingredients

* 2 celery hearts with greens
* 1/2 pepperoni, cubed
* 8 oz. provolone, cubed
* 4 oz. prosciutto, sliced thick, cubed
* 1 can black pitted olives, drained
* 2 small jars marinated artichokes, drained or 1 can artichoke hearts, drained
* 1 small jar Giardiniere (pickled vegetables), drained
* 1/2 C. green cracked olives, pitted if you can find them
* 4 oz. Soppresata (Italian ham), cubed
* 1/4 C. shredded carrots
* 4 stuffed pepper shooters with provolone and prosciutto
* 2 romaine hearts, cut into bite sized pieces (optional)
* 3 hard boiled eggs, quartered, for garnish
*
* Dressing:
* 1 C. balsamic vinegar
* 1/2 C. olive oil
* 4 Tbs. dried oregano
* 6 grinds black pepper
* 1 pinch salt
* 2 Tbs. onion powder
* 2 garlic cloves, grated

Directions

Combine dressing ingredients leaving oil for last. Set aside. If you don't want to make the dressing from scratch, use purchased Balsamic Vinaigrette Dressing.

In large bowl or on large serving platter start adding salad ingredients, leaving eggs for plating. Once assembled, pour dressing and toss to combine. Place eggs around platter. Serve with cheesy garlic bread or sliced Italian bread.

serves 4 to 6


Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Antipasto Salad
   by sgre52160



3 tbsp red-wine vinegar 1 small garlic clove, minced 1/2 tsp sugar, kosher salt Freshly ground black pepper to taste 6 tbsp extra-virgin olive oil 8 cups of romaine lettuce, torn into




Tortellini Antipasto Salad
   by sgre52160



2 (9 oz) pkg refrigerate cheese tortellini, cooked al dente, drained 1 (7 oz) jar roasted red peppers, drained, rinsed and cut into short thin strips 1 (14 oz) jar artichoke quarters, drained 2/3 c




Antipasto Salad Platter
   by sgre52160



Dressing 1/2 cup olive oil 1 tsp salt Dash crushed red pepper 1 clove garlic, minced 1/4 cup lemon juice 1/4 tsp pepper 1 tbsp snipped fresh basil Salad 1 tbsp salt 8 oz radiatori or othe




Antipasto Tortellini Salad
   by sgre52160



1 (16 oz) pkg fresh or frozen cheese-filled tortellini 4 oz chopped salami and provolone cheese, cut into strips 1 (11 oz) can whole kernel corn, drained 1 (( oz) pkg frozen spinach, thawed and squ




Antipasto Potato Salad
   by sgre52160



2 1/2 lb small red skin potatoes, scrubbed well, unpeeled 1 (15 oz) can artichoke hearts, drained and rinsed 1/2 cup ripe olives, pitted, sliced 1/2 cu diced red onion 2 tbsp chopped parsley 2 oz





view more member recipes
About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.