Haunted Antipasto Salad Recipe

4.5 2 2
Haunted Antipasto Salad Recipe
Haunted Antipasto Salad Recipe photo by Taste of Home
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Haunted Antipasto Salad Recipe

Read Reviews
4.5 2 2
Publisher Photo
Even grown-up salads can be dressed up for Halloween night. Spookify each serving with ghost-shaped cheese slices and all your dishes will have that festive flair. —Cynthia M. Bent, Newark, Delaware
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min.

Ingredients

  • 12 slices provolone cheese
  • 10 cups torn romaine
  • 2 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained
  • 1 jar (8 ounces) roasted sweet red peppers, drained and julienned
  • 4 plum tomatoes, cut into 1/4-inch slices
  • 1 small red onion, halved and thinly sliced
  • 10 slices thinly sliced hard salami, julienned
  • 1 can (6 ounces) pitted ripe olives, drained
  • 1/2 cup Italian salad dressing

Directions

Using a 4-in. ghost-shaped cutter, cut one ghost from each slice of cheese. (Reserve remaining cheese for another use.)
In a large bowl, combine vegetables, salami and olives; toss to combine. Just before serving, drizzle with salad dressing and toss to coat. Transfer to serving plates; top with ghosts. Yield: 12 servings.
Originally published as Haunted Antipasto Salad in Taste of Home September/October 2013

Nutritional Facts

1 serving: 214 calories, 18g fat (5g saturated fat), 21mg cholesterol, 847mg sodium, 8g carbohydrate (2g sugars, 2g fiber), 7g protein.

  • 12 slices provolone cheese
  • 10 cups torn romaine
  • 2 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained
  • 1 jar (8 ounces) roasted sweet red peppers, drained and julienned
  • 4 plum tomatoes, cut into 1/4-inch slices
  • 1 small red onion, halved and thinly sliced
  • 10 slices thinly sliced hard salami, julienned
  • 1 can (6 ounces) pitted ripe olives, drained
  • 1/2 cup Italian salad dressing
  1. Using a 4-in. ghost-shaped cutter, cut one ghost from each slice of cheese. (Reserve remaining cheese for another use.)
  2. In a large bowl, combine vegetables, salami and olives; toss to combine. Just before serving, drizzle with salad dressing and toss to coat. Transfer to serving plates; top with ghosts. Yield: 12 servings.
Originally published as Haunted Antipasto Salad in Taste of Home September/October 2013

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MY REVIEW
xlsalbums User ID: 5254917 276326
Reviewed Oct. 15, 2017

"Very cute with the ghosts and simple to make. I made it in a large bowl and cut out about 3 cheese ghosts to place on top."

MY REVIEW
CatMurphy User ID: 7117971 84386
Reviewed Oct. 14, 2013

"I love serving this salad with an Italian inspired menu. I didn't spookify each serving with the ghost shaped cheese, but it's a cute idea for Halloween."

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