ITALIAN SEAFOOD SALAD
Italian Seafood Salad, love seafood? Then this is the perfect seafood appetizer recipe for you! Fast, easy and so delicious.
Provided by Rosemary Molloy
Categories Antipasti
Time 1h40m
Number Of Ingredients 10
Steps:
- In a large pot of boiling water, boil for approximately 40-50 minutes the sliced calamari until tender, remove to a separate medium-sized bowl with a slotted spoon.
- Keeping the pot of boiling water add mussels and cook 10 minutes, remove to the same bowl with the calamari and add the shrimp to the boiling water and boil or 10 minutes, remove to the same bowl.
- Drain the fish in the medium-sized bowl a second time just to remove excess liquid and let cool. Add the chopped celery, grated carrot, chopped olives, chopped parsley , olive oil and lemon juice. Gently mix to combine well.
- Refrigerate for at least 2-3 hours to combine flavours.
- Before serving add a little more olive oil (3-4 tablespoons) and salt if necessary, you could also add some extra chopped fresh parsley. Some people like a drizzle of Balsamic vinegar or extra lemon juice. Serve with crusty Italian bread. Enjoy!
Nutrition Facts : Calories 316 kcal, Carbohydrate 6 g, Protein 36 g, Fat 17 g, SaturatedFat 2 g, TransFat 0.01 g, Cholesterol 347 mg, Sodium 337 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 13 g, ServingSize 1 serving
ANTIPASTO SEAFOOD SALAD
Make and share this Antipasto Seafood Salad recipe from Food.com.
Provided by Molly53
Categories Crab
Time 2h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Thaw, drain and slice crab.
- Combine sliced mushrooms and cucumbers.
- Drain artichokes, reserve liquid.
- Combine the artichoke liquid with lemon juice, vinegar, garlic and spices.
- Pour over mushrooms and cucumbers.
- Marinate for two hours in the refrigerator.
- Drain the vegetables.
- Arrange the crab, tomatoes, cucumbers and mushrooms, and cheese attractively on a lettuce lined salad plate.
ANTIPASTO SALAD II
After searching for a recipe for an antipasto salad that I had envisioned in my head, I gave up and just decided to create one myself. I made this dish for a party and everyone couldn't stop talking about it. The ratio of meat/cheese to veggies can be adjusted to taste.
Provided by Katie Greco
Categories Salad
Time 30m
Yield 10
Number Of Ingredients 13
Steps:
- Combine the Genoa and sopressata salami, provolone, mozzarella, tomatoes, and artichokes in a bowl. Slice the roasted red peppers and add them to the bowl, along with about 3 tablespoons of their juice.
- Mix in the chopped olives. Drizzle olive oil over the entire dish, followed by the red wine vinegar and black pepper. Salad can be made ahead of time and refrigerated until serving.
- Tear the fresh basil leaves into bite-sized pieces and add them to the salad just before serving. Mix thoroughly and serve.
Nutrition Facts : Calories 383.1 calories, Carbohydrate 7.9 g, Cholesterol 73.8 mg, Fat 29.1 g, Fiber 1.6 g, Protein 21.7 g, SaturatedFat 12.7 g, Sodium 1783.5 mg, Sugar 1.6 g
ANTIPASTO SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Vinaigrette: In a blender, add the basil, vinegar, garlic, mustard, salt and pepper. Blend until the herbs are finely chopped. With the machine running, drizzle in the olive oil until the dressing is smooth.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
- In a large bowl, toss together the cooked pasta with the remaining salad ingredients. Drizzle with dressing and toss to coat. Serve.
HOMEMADE ANTIPASTO SALAD
This colorful antipasto salad is a tasty crowd-pleaser. Guests love the homemade dressing, which is a nice change from bottled Italian. - Linda Harrington, Windham, New Hampshire
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 50 servings.
Number Of Ingredients 16
Steps:
- Cook pasta according to package directions. Drain; rinse with cold water. In several large bowls, combine pasta with next 8 ingredients., For dressing, pulse vinegar, sugar, oregano, salt and pepper in a blender. While processing, gradually add oil in a steady stream. Pour over salad; toss to coat. Refrigerate, covered, 4 hours or overnight.
Nutrition Facts : Calories 214 calories, Fat 15g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 514mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 1g fiber), Protein 7g protein.
MEDITERRANEAN SHRIMP ANTIPASTO
Served as a first course or appetizer, this marinated mix will make any occasion special.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h35m
Yield 14
Number Of Ingredients 11
Steps:
- In large resealable food-storage plastic bag or glass baking dish, mix all ingredients. Gently move ingredients around in bag to mix well.
- Refrigerate at least 2 hours but no longer than 12 hours to blend flavors. Drain before serving. Store in refrigerator.
Nutrition Facts : Calories 160, Carbohydrate 3 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 0 g, Protein 10 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 2 g, TransFat 0 g
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