Antipasto Salad

Antipasto Salad

This antipasto salad is a crowd pleaser because you can put something that each person loves in the salad together with items that others love. I grew up eating this salad at Thanksgiving but I have incorporated it into brunches, and it works well alone as a cool summer dinner.
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Prep Time 45 minutes
Total Time 45 minutes
Course Appetizer, Salad
Cuisine Italian
Servings 12
Calories 236 kcal

Ingredients
  

  • 7 Oz Romaine Lettuce 1 Head
  • 1 Carrot Sliced into thin circles
  • 2 Celery Staulks Sliced into "u" shapes
  • 4 Mushrooms Fresh sliced
  • 1 Cucumber Small remove seeds
  • 1/4 Green Bell Pepper Fresh sliced thin
  • 1 Tomato Large sliced or 8 Cherry Tomatoes (cut in half)
  • 4 Oz Beets Canned Sliced
  • 4 Oz Marinated Artichoke Hearts small jar
  • 1/2 Cup Marinated Mushrooms
  • 4 Oz Baby Corn from a jar or can found in the Asian aisle of any supermarket
  • 1/4 Cup Red Roasted Peppers jar
  • 12 Pickles Sweet Baby Gherkin
  • 12 Olives 6 green and 6 black
  • 6 Pepperoncini
  • 4 Oz Salami Genoa sliced very thin
  • 4 Oz Prosciutto paper thin
  • 4 Oz Roast Beef thin
  • 4 Oz Provolone Cheese Sliced very thin
  • 1/4 Lb. Provolone Sharp cut into very small cubes
  • 12 Shrimp Peeled, deveined, cooked, and cooled
  • 6 Anchovies rolled with capers
  • 2 Oz Tuna Tono aka: Italian tuna fish
  • 1/2 Red Onion sliced thin

Instructions
 

  • Gather all your ingredients
  • Start with a large platter and place the lettuce on the bottom layer.
  • Add the fresh vegetables, first spreading them out evenly so someone will receive a taste of each on a spoonful of salad.
  • Next layer on the jar and canned vegetables (hold out some of the olives for decorating).
  • Then layer the deli meats and cheeses. I roll most of the meats and whenever possible, I make a small slice into the salami and or provolone cheese and fold the two ends together to make a cone out of them. Place an olive inside each one
  • Lastly, add the seafood. I always place the Tono in the top-middle unless I know someone hates it, then I place to one side so they can avoid it.
  • Serve with a simple vinaigrette.

Video

Notes

 
Note this is not a budget type meal. The cost of the ingredients adds up quickly, which was likely why as a child I only saw it at Thanksgiving.  If your family hates an item simply omit it. 
We use the romain because it can withstand all the weight and liquid without becoming soggy 

Nutrition

Calories: 236kcalCarbohydrates: 9gProtein: 15gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 53mgSodium: 1154mgPotassium: 452mgFiber: 3gSugar: 4gVitamin A: 2879IUVitamin C: 12mgCalcium: 214mgIron: 1mg
Keyword Family Meal, holiday, Thanksgiving
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This antipasto salad is a crowd pleaser because you can put something that each person loves in the salad together with items that others love. I grew up eating this salad at Thanksgiving but I have incorporated it into brunches, and it works well alone as a cool summer dinner. Note this is not a budget type meal. The cost of the ingredients adds up quickly, which was likely why as a child I only saw it at Thanksgiving.  If your family hates an item simply omit it. 

  • 1 Small Head of Romaine and or Iceberg Lettuce (as they are crispy enough to withstand the layers of items and will not wilt as easy as spring mix).
  • 1 Carrot ( Sliced into thin circles)
  • 2 Stalks of Celery (Sliced into “u” shapes)
  • 4 Fresh Mushrooms (sliced) 
  • 1 Small Cucumber (remove seeds) 
  • 1/4 Fresh Green Bell Pepper (sliced thin)
  • 1 Large Tomato (sliced) or 8 Cherry Tomatoes (cut in half)
  • 1 Small Can of Sliced Beets
  • 1 Small Jar of Marinated Artichoke Hearts
  • 1/2 Cup of Marinated Mushrooms
  • 6 Baby Corn (from a jar or can found in the Asian aisle of any supermarket)
  • 1/4 Cup of Red Roasted Peppers from a Jar
  • 12 Baby Gherkin Pickles (sweet)
  • 6 of Each Green and Black Olives
  • 6 Pepperoncini 
  • 12 Slices of Genoa Salami (very thin)
  • 12 Slices of Prosciutto Ham (paper thin) 
  • 12 Slices of Roast Beef (thin) 
  • 12 Slices of Provolone Cheese (very thin) 
  • 1/4 Lb. of Sharp Provolone (cut into very small cubes) 
  • 12 Med-Large Shrimp (Peeled, deveined, cooked, and cooled)
  • 6 Anchovies (rolled with capers)
  • 1 Can of Tono (aka: Italian tuna fish)
  • 1/2 Small Red Onion (sliced thin)
  1. Start with a large platter and place the lettuce on the bottom layer. 
  2. Add the fresh vegetables, first spreading them out evenly so someone will receive a taste of each on a spoonful of salad.
  3. Next layer on the jar and canned vegetables (hold out some of the olives for decorating).
  4. Then layer the deli meats and cheeses. I roll most of the meats and whenever possible, I make a small slice into the salami and or provolone cheese and fold the two ends together to make a cone out of them. Place an olive inside each one 
  5. Lastly, add the seafood. I always place the Tono in the top-middle unless I know someone hates it, then I place to one side so they can avoid it. 
  6. Serve with a simple vinaigrette. 

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