29 Sep Antipasto Salad 01
Posted at 18:37h
in Brunch, Cold Dish, Dinner, Entree's, Italian, Lunch, Salads, Salads, Vegetables, Vegetables
This is my interpretation of the classic as a salad that I served at the Backstage Restaurant in New Hope, PA, and several other place after that... including dinner at home.
| Servings | Prep Time |
| 1 serving | 10 minutes |
|
|
|
|
This is my interpretation of the classic as a salad that I served at the Backstage Restaurant in New Hope, PA, and several other place after that... including dinner at home.
|
Ingredients
- 1 handful Mixed Salad Greens
- 3 each Salami, sliced rolled
- 3 each Provolone Cheese, sliced rolled
- 1 each Mushroom, Fresh sliced
- 2 each Celery Sticks
- 6 slices Carrots
- 1 slice Pepper Ring
- 4 slices Cucumber
- 4 wedges Tomato
- 2 slices Red Onion paper thin slices
- 2-3 florettes Broccoli,Fresh
- 2-3 florettes Cauliflower, Fresh
- 2-3 each Olives, Green
- 1 tblsp. Olives, Black, sliced
- 1 each Artichoke Heart Quartered
- 4 ozs. Tuna, White, in Water canned, drained
- 1 tbsp. Pimentoes, diced
- 1 each Scallion
- 1 each Hot Pepper, pickled
- 1 each Peppercini
- 2 each Anchovies
- 1 each Egg, Hard Boiled Quartered
- 1-2 ozs. Italian Dressing
Servings: serving
Units:
Instructions
- On a large round plate: Place a handful of mixed greens.
- Add the rolled salami and provolone.
- Add mushrooms and celery sticks, carrot slices, pepper ring, cucumbers, tomato wedges, onions, fresh vegetables, green olives, sliced black olives and quartered artichoke hearts.
- Top the center with the Tuna Fish, diced Pimentos, 1 Scallion and 2 crisscrossed Anchovies on the tuna.
- Add 1 hot pepper and 1 Peppercini and the quartered hard boiled egg to finish.
- Sprinkle with Italian Dressing and serve with Hard Bread or Bread Sticks.
Recipe Notes
If you're adventurous, substitute Grilled Chicken Breast for the Tuna.
Share this Recipe