Best 2 Spicy Antipasto Salad Recipes
**Title: Tantalizing Spicy Antipasto Salad: A Symphony of Flavors to Enchant Your Taste Buds**
Welcome to a culinary journey that promises to tantalize your taste buds and transport you to the vibrant streets of Italy. The Spicy Antipasto Salad is a delightful symphony of flavors, textures, and colors that embodies the essence of authentic Italian cuisine. This delectable dish features a medley of cured meats, tangy cheeses, and an array of pickled vegetables, all harmoniously arranged on a bed of crisp greens. Drizzled with a zesty vinaigrette dressing, this salad offers a perfect balance of sweet, sour, and savory notes, leaving you craving more with every bite.
**Recipe 1: Spicy Antipasto Salad with Prosciutto and Mozzarella**
This classic combination of salty prosciutto and creamy mozzarella cheese is elevated with the addition of spicy pickled peppers and a tangy vinaigrette.
**Recipe 2: Vegetarian Antipasto Salad with Roasted Red Peppers and Goat Cheese**
For a meatless option, this salad showcases roasted red peppers, briny olives, and tangy goat cheese, creating a symphony of flavors that will satisfy vegetarians and meat-lovers alike.
**Recipe 3: Spicy Antipasto Salad with Grilled Chicken and Feta Cheese**
Grilled chicken adds a smoky, savory dimension to this salad, while feta cheese provides a salty tang. The spicy pickled vegetables and zesty vinaigrette complete this flavorful dish.
**Recipe 4: Antipasto Salad Skewers with Balsamic Glaze**
These skewers are a fun and easy way to enjoy all the flavors of an antipasto salad. Simply skewer your favorite cured meats, cheeses, and vegetables, then drizzle with a balsamic glaze for a sweet and tangy finish.
**Recipe 5: Antipasto Salad Pizza**
This creative take on pizza features a crispy crust topped with a medley of cured meats, cheeses, and pickled vegetables. Drizzled with a garlic-herb oil, this pizza is a unique and delicious way to enjoy the flavors of an antipasto salad.
With its vibrant colors, tantalizing flavors, and endless variations, the Spicy Antipasto Salad is a dish that will impress your friends and family. So gather your ingredients, let your taste buds dance, and embark on a culinary adventure with this delightful Italian-inspired salad.
SPICY ANTIPASTO SALAD
Now there's a way to enjoy all the flavors of classic Italian antipasti in one bite. Tangy, spicy dressing coats crunchy vegetables and strips of provolone and soppressata in this vibrant homage to the extravagant platters Chef Angie Rito's grandmother would prepare for family feasts.
Provided by Don Angie
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Spicy Pepper Dressing: Into a blender, add sweet red peppers, both hot sauces, oregano, vinegar, lemon juice, and sugar. Purée on medium-high speed. With the motor on, add olive oil, then vegetable oil. Turn blender off. Peel garlic clove, use a Microplane to grate it into the blender, then purée again to combine until the dressing is completely emulsified and smooth.Pour Spicy Pepper Dressing into a lidded container and set aside. Makes around 2 cups. (Store in an airtight container in the refrigerator for up to 2 weeks.)
- Salad: You'll slice the ingredients individually and add them to a large mixing bowl as you go. First, use a mandoline to slice the cabbage into thin strips. (As the cabbage gets closer to the blade, curl your fingers up to avoid accidents!) Cut the stems off the mushrooms and discard; thinly slice the mushrooms. Thinly slice celery. Slice scallions into 3 parts: the white stem, green top, and the middle. Discard the middle section, which tends to collect dirt, and thinly slice the rest of the scallion sections.
- Slice and add the remaining ingredients to the bowl: Stack a few slices of soppressata together and thinly slice into matchsticks; repeat until all the soppressata is sliced. Remove outer rind from provolone, then slice into thin planks. Pull dill fronds from the stems, then roughly chop. Slice olives in half.
- Assemble: Drizzle ½ cup of Spicy Pepper Dressing around the outer edges of the salad. Use two serving spoons to gently toss so the dressing coats all of the ingredients. Add another ¼ cup dressing, or more as desired, and toss again. Transfer to a serving bowl and enjoy right away.
SPICY ANTIPASTO SALAD
Packed with inviting ingredients and fabulous flavors, this salad is a favorite at all our family picnics. Use dried herbs in a pinch.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first 10 ingredients. In a small bowl, whisk the oil, vinegar, basil, oregano, pepper flakes, salt and pepper; pour over salad and toss to coat. Cover and refrigerate for at least 1 hour to allow flavors to blend.
Nutrition Facts : Calories 218 calories, Fat 19g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 843mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.
Tips:
- Use ripe, flavorful vegetables. This will make a big difference in the taste of your salad.
- Don't be afraid to mix and match different ingredients. There are no hard and fast rules when it comes to antipasto salad, so feel free to experiment with different flavors and textures.
- Add a protein source. This will help to make the salad more filling and satisfying. Some good options include grilled chicken, shrimp, or tofu.
- Don't overdress the salad. A little bit of dressing goes a long way, so start with a small amount and add more to taste.
- Serve the salad immediately. Antipasto salad is best when it's fresh, so don't make it too far in advance.
Conclusion:
Antipasto salad is a delicious and versatile dish that can be enjoyed as an appetizer, side dish, or main course. It's a great way to use up leftover vegetables and it's also a healthy and flavorful option for any occasion. So next time you're looking for a quick and easy meal, give antipasto salad a try!
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