Antipasto Salad with Basil Dressing Recipe

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Antipasto Salad with Basil Dressing Recipe
Antipasto Salad with Basil Dressing Recipe photo by Taste of Home
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Antipasto Salad with Basil Dressing Recipe

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“Serve this as an appetizer, side salad or a light meal. It's perfect for a family gathering or romantic picnic for two.” - Hunter Marlo of Blacksburg, Virginia
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 package (6 ounces) torn mixed salad greens
  • 6 thin slices hard salami, quartered
  • 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
  • 1 large sweet red pepper, sliced
  • 1/2 cup pitted Greek olives
  • 1 small red onion, thinly sliced
  • 1-1/2 cups (6 ounces) crumbled feta cheese
  • 15 cherry tomatoes, halved
  • 1/2 cup chopped walnuts
  • 1 cup salad croutons
  • BASIL SALAD DRESSING:
  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 5 fresh basil leaves, thinly sliced
  • 1/2 teaspoon sugar
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

In a 3-1/2-qt. glass bowl, layer the first 10 ingredients in order listed. Cover and chill until serving.
In a small bowl, whisk the dressing ingredients. Just before serving, pour over salad; toss to coat. Yield: 8 servings.
Originally published as Antipasto Salad with Basil Dressing in Simple & Delicious July/August 2008, p45

Nutritional Facts

1-1/4 cups: 332 calories, 29g fat (6g saturated fat), 13mg cholesterol, 579mg sodium, 13g carbohydrate (4g sugars, 3g fiber), 8g protein.

  • 1 package (6 ounces) torn mixed salad greens
  • 6 thin slices hard salami, quartered
  • 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
  • 1 large sweet red pepper, sliced
  • 1/2 cup pitted Greek olives
  • 1 small red onion, thinly sliced
  • 1-1/2 cups (6 ounces) crumbled feta cheese
  • 15 cherry tomatoes, halved
  • 1/2 cup chopped walnuts
  • 1 cup salad croutons
  • BASIL SALAD DRESSING:
  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 5 fresh basil leaves, thinly sliced
  • 1/2 teaspoon sugar
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  1. In a 3-1/2-qt. glass bowl, layer the first 10 ingredients in order listed. Cover and chill until serving.
  2. In a small bowl, whisk the dressing ingredients. Just before serving, pour over salad; toss to coat. Yield: 8 servings.
Originally published as Antipasto Salad with Basil Dressing in Simple & Delicious July/August 2008, p45

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