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Antipasto Salad

Pepperoncini

Antipasto means "before pasta." This salad may be served before a spaghetti or lasagna dinner and may be complimented with garlic bread, caramel custard for dessert and cappuccino to drink. Pepperoncini add a spicy flavor to the salad and are also called Tuscan peppers, which are 3-inch pickled chiles. They are often served as part of an antipasto or appetizer plate.

Italian Dressing

    1/3 cup Italian olive oil
    2 tablespoons water
    2 tablespoons white balsamic vinegar
    teaspoon seasoning salt
    ⅛ teaspoon ground black pepper
    teaspoon Italian herb mix
    Pinch granulated sugar

Salad

    1 head iceberg lettuce, rinsed, dried and broken into pieces
    cup sliced heart celery with some leaves (see page 847)
    3 thin slices red onion
    6 thin slices hard salami
    4 slices provolone cheese, quartered
    2 tablespoons chopped red bell pepper
    12 halved pitted kalamata olives
    8 garlic and dill golden pepperoncini

 

1.  In a blender, process the oil, water, vinegar, salt, pepper,      
     Italian seasoning and sugar. Refrigerate until needed.

2.  On a cold oval ceramic serving plate, decoratively layer      the
      lettuce, celery, onions, salami, cheese, bell pepper, olives and
      pepperoncini.

3.  Serve the dressing on the side or sprinkle it over the salad
     just before serving. Vinegar will cause the lettuce to wilt if it
     is sprinkled on too soon before serving.

     Makes 8 servings


 

Seasoned with Love
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 Seasoned with Love- A copyright recipe

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