Tuesday, May 17, 2011

New Take on Antipasto

The growing trend of antipasto kabobs is genius!  I grew up loving my family's recipe (below) for antipasto salad so I cannot wait to attempt this new take on a classic dish.  The ingredient possibilities are endless, which makes this dish even more intriguing.  A couple antipasto kabob recipes I have found can be seen here and here.

Antipasto Salad*

Disperse evenly in layers (starting at the top of the list):

Romaine Lettuce
Iceberg Lettuce
Plum Tomatoes (cut small)
Green Peppers (diced)
Red Onions (cut into half rings)
White Onions (cut into half rings)
Roasted Pepper (bits)
Mushrooms (sliced)
Tuna Fish Chunks (1-2 cans)
Black Olives
Green Olives
Artichoke Hearts
Parmesan Cheese (shredded)

Arrange around the edge of the dish:

Provolone Cheese (rolls or strips)
Prosciutto (rolls or strips)
Boiled Eggs (quartered)

*This is not a tossed salad.  Serve in wedgelike portions so that all ingredients make it into each serving.  This salad is good with most dressings but I would suggest Italian or Balsamic Vinaigrette.

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