Antipasto Salad Platter Recipe

Antipasto Salad Platter Recipe

Making a salad for a crowd doesn t get any easier than adding all the antipasto toppings like olives pickled veggies artichokes pepperoncini salami salumi prosciutto pasta and mozzarella balls to a big pile of lettuce for an italian salad everyone will love. Assorted cut up vegetables such as carrots celery fennel bulb radishes red and orange bell peppers and cherry.

The Perfect Antipasto Platter In Only 5 Simple Steps Recipes Antipasto Platter Appetizer Recipes

Pour dressing over the salad and toss.

Antipasto salad platter recipe. How to make an antipasto salad platter start with a very large platter. Stir the oil salt and pepper in a small bowl to blend. Ingredients 1 small clove garlic finely chopped 2 tablespoons balsamic vinegar cup extra virgin olive oil 1 tablespoon chopped fresh basil salt and freshly ground black pepper 1 5 ounce package dole italian blend 1 6 ounce jar artichoke hearts packed in water halved 1 cup dole broccoli.

Artfully arrange the salami peppadews cucumber slices artichoke hearts tomatoes. Instructions in a small bowl add olive oil red wine vinegar minced garlic italian seasoning sweetener salt and pepper. Pick up some salad greens such as baby arugula and some tomatoes and fresh cucumbers.

Ingredients 1 1 2 cups cubed fully cooked ham 1 jar 10 ounces pimiento stuffed olives drained and sliced 1 can 3 8 ounces sliced ripe olives drained 1 package 3 1 2 ounces sliced pepperoni quartered 8 cups shredded lettuce 10 to 12 cherry tomatoes quartered 1 cup italian salad dressing. Cut up the vegetables and cheese and slice the sopressata or whatever cured meat you re. Serve the vegetables with.

Arrange the vegetables on a platter. Place the sliced mozzarella on a serving platter sprinkle the slices with the olive oil and cracked pepper. Arrange the greens in the center of the platter.

In a large bowl layer kale roasted bell pepper artichoke hearts cucumber tomatoes red onion olives pepperoncini.