Romaine Antipasto Salad With Balsamic Vinaigrette Recipes

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SUMMER ANTIPASTO SALAD WITH BALSAMIC VINAIGRETTE

Escape to the Mediterranean with this traditional presentation of fresh vegetables, cured and cooked meats, and cheeses, drizzled with a simple vinaigrette.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 12

Number Of Ingredients 13



Summer Antipasto Salad with Balsamic Vinaigrette image

Steps:

  • In small bowl, mix all vinaigrette ingredients.
  • Arrange lettuce on large serving platter. Arrange chicken, salami, cheese, cauliflower, cucumbers, tomatoes and bell peppers over lettuce. Drizzle vinaigrette over salad.

Nutrition Facts : Calories 230, Carbohydrate 8 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 2 g, Protein 12 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 5 g, TransFat 0 g

1/2 cup balsamic vinegar
1/2 cup olive oil
1/4 cup chopped fresh parsley
2 teaspoons sugar
1/2 teaspoon salt
4 cups shredded romaine lettuce
8 oz sliced cooked chicken or turkey, cut into bite-sized strips
8 oz sliced salami or summer sausage, cut in half
4 oz sliced mozzarella cheese, cut into bite-sized strips
4 cups fresh cauliflower florets
2 small cucumbers, sliced
2 medium tomatoes, each cut in half and sliced, if desired
2 medium yellow, red or green bell peppers, coarsely chopped (2 cups)

EVERYTHING ANTIPASTO SALAD

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 20m

Yield 2 servings

Number Of Ingredients 17



Everything Antipasto Salad image

Steps:

  • For the dressing: Make the dressing in a small bowl by whisking together the balsamic vinegar, garlic and oregano. While whisking, drizzle in the olive oil. Season with salt and pepper.
  • For the salad: Place the romaine lettuce in a bowl. Drizzle over the dressing and toss. Arrange on a platter to make a base for the salad. Artfully place the meats, peppers, tomatoes, artichoke hearts, olives and mozzarella balls around the platter. Garnish with the basil leaves and drizzle with the balsamic glaze.

3 tablespoons white balsamic vinegar
1/2 small clove garlic, grated with a rasp
1/2 teaspoon dried oregano
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 romaine heart, chopped (about 4 cups)
6 salami slices
6 pieces soppressata, cut into batons
4 thin slices prosciutto, loosely rolled to resemble flowers
1/4 cup sliced roasted red peppers
8 grape tomatoes, halved
2 marinated artichoke hearts, drained and quartered
8 whole pitted black olives
8 whole pitted green nocellara or Cerignola olives
8 small mozzarella balls (bocconcini)
6 fresh basil leaves
Balsamic glaze, for drizzling

ROMAINE ANTIPASTO SALAD WITH BALSAMIC VINAIGRETTE

Make and share this Romaine Antipasto Salad With Balsamic Vinaigrette recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 30 Mins

Time 30m

Yield 12 serving(s)

Number Of Ingredients 12



Romaine Antipasto Salad With Balsamic Vinaigrette image

Steps:

  • Make the vinaigrette: combine the red and balsamic vinegars, garlic, salt, and pepper in a blender; with the blender running, gradually add the olive oil through the feed tube to make a smooth vinaigrette.
  • In a large bowl, toss the lettuce, artichoke hearts, red peppers, and salami; add the vinaigrette and toss again.
  • Top with cheese and croutons; give it a final toss and serve immediately.

Nutrition Facts : Calories 325.1, Fat 27.4, SaturatedFat 7.3, Cholesterol 24.8, Sodium 918.1, Carbohydrate 12.5, Fiber 4.5, Sugar 1.9, Protein 9.8

1/4 cup red wine vinegar
2 tablespoons balsamic vinegar
1 large garlic clove, crushed through a press
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 cup extra virgin olive oil
2 large head romaine lettuce, rinsed, dried, and torn into bite-sized pieces
2 (6 1/2 ounce) jars marinated artichoke hearts, drained and coarsely chopped
1 (12 ounce) jar roasted red peppers, drained and coarsely chopped
8 ounces sliced salami, cut into 1/2-inch wide strips
1 1/2 cups shredded provolone cheese
2 cups crisp bread croutons

GRILLED ROMAINE WITH BALSAMIC DRESSING

Provided by Valerie Bertinelli

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 10



Grilled Romaine with Balsamic Dressing image

Steps:

  • For the balsamic dressing: In a blender, combine the olive oil, balsamic vinegar, Gorgonzola, basil, garlic, a pinch each of salt and pepper and 2 tablespoons water. Blend until the dressing is creamy and the garlic and basil are finely chopped.
  • For the grilled romaine: Preheat a grill or grill pan to medium heat.
  • Lightly brush the cut sides of the romaine with the canola oil. Place the romaine on the grill cut-side down and cook until grill marks form and the leaves are slightly charred, 1 to 3 minutes. Arrange on a platter cut-side up.
  • Drizzle the romaine with the dressing. Sprinkle with the Gorgonzola and torn basil and serve.

1/4 cup extra-virgin olive oil
3 tablespoons balsamic vinegar
3 tablespoons crumbled Gorgonzola
6 leaves fresh basil, chopped
1 clove garlic, chopped
Kosher salt and freshly ground black pepper
2 romaine hearts, halved lengthwise
Canola oil, for brushing
1/4 cup crumbled Gorgonzola, for garnish
4 leaves fresh basil, torn, for garnish

ROMAINE SALAD WITH ROASTED RED PEPPER VINAIGRETTE

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 8



Romaine Salad with Roasted Red Pepper Vinaigrette image

Steps:

  • Place roasted red bell peppers in food processor bowl. Season them up with salt and pepper. Add garlic and vinegar to food processor. Turn processor on and stream in extra-virgin olive oil and some honey. When dressing is smooth and combined, stop and adjust seasonings.
  • Chop romaine into bite-sized pieces and put in a salad bowl then pour the dressing over lettuce, toss and serve. Garnish with chopped olives.

2 roasted red bell peppers, drained well, chopped
Salt and pepper
1 small clove garlic, chopped
2 tablespoons balsamic vinegar, eyeball it
3 tablespoons extra-virgin olive oil, eyeball it
A drizzle of honey
4 romaine hearts
A handful pitted kalamata olives, chopped

ROMAINE SALAD WITH PARMESAN VINAIGRETTE

Provided by Melissa d'Arabian : Food Network

Time 5m

Yield 4 servings

Number Of Ingredients 7



Romaine Salad with Parmesan Vinaigrette image

Steps:

  • Whisk the Parmesan, mustard, vinegar and garlic in a small bowl. Whisk in the oil. Sprinkle the vinaigrette with salt and pepper. Toss the lettuce with the vinaigrette. Serve immediately.

3 tablespoons grated Parmesan
2 teaspoons Dijon mustard
2 tablespoons red wine vinegar
1 clove garlic, minced
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
2 hearts romaine lettuce, chopped

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