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Serve this with a slotted spoon as an appetizer or over torn Romaine lettuce to enjoy as a salad. I like it with toasted baguette slices on the side. —Tamra Duncan, Decatur, Arkansas
This recipe is:
Quick
Nutritional Facts 1 serving (1/2 cup) equals 132 calories, 11 g fat (3 g saturated fat), 15 mg cholesterol, 651 mg sodium, 6 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Antipasto Appetizer Salad in Test Kitchen Favorites 2004 , p19
Keeping Lettuce FreshTo store lettuce to keep it crisp and fresh, wash lettuce in cold water and drain very well. Use a “salad spinner” or pat it dry with paper towels. Store in a resealable plastic bag or airtight container with a dry paper towel in the bottom to absorb any leftover moisture. (Be certain to replace the towel if it gets wet.) For extra-crispy salads, you may want to use a lettuce variety like romaine that’s naturally more crisp.
To store lettuce to keep it crisp and fresh, wash lettuce in cold water and drain very well. Use a “salad spinner” or pat it dry with paper towels. Store in a resealable plastic bag or airtight container with a dry paper towel in the bottom to absorb any leftover moisture. (Be certain to replace the towel if it gets wet.) For extra-crispy salads, you may want to use a lettuce variety like romaine that’s naturally more crisp.
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Reviewed on Oct. 01, 2011 by grammie75
easy and quick
Reviewed on Dec. 11, 2010 by golliwog
As l live quite far from a store, l have to "rearrange" recipes to suit what l have handy .I substituted fresh Red & Green Peppers and the results were great!Thanks Tamra for a super elegant Salad in this horrid weather it almost made me think of the Carribean!!Ann M. Goy. Yellow Creek, Saskatchewan. Canada
As l live quite far from a store, l have to "rearrange" recipes to suit what l have handy .I substituted fresh Red & Green Peppers and the results were great!
Thanks Tamra for a super elegant Salad in this horrid weather it almost made me think of the Carribean!!
Ann M. Goy. Yellow Creek, Saskatchewan. Canada
Reviewed on Dec. 10, 2010 by btaylor123
I put in some chopped sun-dried tomatoes instead of the fresh ones, added a few capers, and served with toasted bread slices. It was delicious! I think you could play around with flavors and ingredients a lot--cubed salami would be good, as would roasted eggplant.
Reviewed on Dec. 10, 2010 by Juansmom
I would add some sliced pepperoni or chunks of cut up salami. I actually made something similar for dinner last night, with capers instead of olives, a can of diced tomatoes instead of fresh, and cooked broccoli spears, all tossed with whole wheat pasta. I call it "antipasto pasta". It was pretty good, basically antipasto over hot pasta to melt the cheese! Any combo of Italian ingredients would work!
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