Antipasto Salad tops a bed of Italian blend lettuces with a melange of charcuterie, savory olives, peppers, and tomatoes.
By Sue Lau | Palatable Pastime
Antipasto Salad is my recipe of the day with the blogging group Sunday Funday. We get together on Sundays to post recipes on a topic chosen by whoever hosts that week. This week, Rebekah is hosting and has asked us to post “Recipes with Heart”. And we have.
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The hearts in my recipe come from a jar of lovely Roman marinated artichoke hearts. You might wonder how those differ from ordinary marinated artichoked. Well, these are a premium type, being smaller and more tender. Plus they have the stem intact. You can see one there in the upper right of the bowl, looking very much like a rosebud. They were delicious.
I also used a 12 ounce package of antipasto charcuterie for the salads. It came with four types: pepper salami, capicolla, prosciutto, and dry salami. I’m not sure if it was 3 ounces each, as the prosciutto was likely less weight.
However, you can use any type of salamis, hams or other meats, as well as whichever artichoke hearts you have.
I opted for marinated varieties where I could. Since I was short on time. But you can also marinate your own in salad dressing.
I used my recipe for Olive Garden Salad Dressing on this. It goes very well, but use your favorite Italian dressing. My Creamy Parmesan dressing is also a good choice.
Recipes with Heart
Palatable Pastime: Antipasto Salad
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Sneha’s Recipe: Crispy Veg Heart Cutlet
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Amy’s Cooking Adventures: Heart Shaped Garlic Knots
Making Miracles: Heart Shaped Pizza Pocket
Mayuri’s Jikoni: Heart Shaped Raspberry Rolls
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- 18 ounces Italian blend lettuces or salad mix
- 3 ounces pepper salami
- 3 ounces dry salami
- 3 ounces prosciutto
- 3 ounces cappicola
- 4 jarred grilled piquillo peppers (sliced)
- 20 pitted Sicilian olives (in savory herb marinade)
- 1/3 cup roasted garlic cloves
- 12 ounce jar Roman style marinated artichoke hearts
- 12 ounce container marinated fresh mozzarella cheese (ciliegine)
- 8 pepperoncini
- 1/3 cup shaved Parmesan cheese
- 16 ounces grape tomatoes
- cracked black pepper (to taste)
- 2 tablespoons chopped Italian parsley
- 1/2 cup Italian dressing
- Arrange lettuce in salad bowls and top with ingredients.
- Serve with Italian dressing as desired.
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Awww….thanks for sharing your hearts with us today.
A wonderful recipe Sue, it has all the meat that hubby loves. This recipe will give me the opportunity to try out artichoke hearts.