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.
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.
Recipes with Heart
Palatable Pastime: Antipasto Salad
Food Lust People Love: Baked Nutty Truffles
Sneha’s Recipe: Crispy Veg Heart Cutlet
A Day in the Life on the Farm: Hearts of Palm and Avocado Salad
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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