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Antipasto Appetizer Salad

This document contains recipes for several salads: - A banana split fluff salad made with instant banana pudding mix, crushed pineapple, cool whip, mini marshmallows, nuts, chocolate chips, bananas, and cherries. - An antipasto appetizer salad with mozzarella, roasted peppers, artichokes, olives, tomatoes, and fresh herbs. - A grilled pork tenderloin salad with a vinaigrette dressing and grilled pork, vegetables and mesclun greens. - A summer corn salad with corn kernels, tomatoes, onion, and fresh basil. - An iceberg wedge salad with bacon, carrots, radishes

Uploaded by

Margie Ballesteros Manzano
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526 views5 pages

Antipasto Appetizer Salad

This document contains recipes for several salads: - A banana split fluff salad made with instant banana pudding mix, crushed pineapple, cool whip, mini marshmallows, nuts, chocolate chips, bananas, and cherries. - An antipasto appetizer salad with mozzarella, roasted peppers, artichokes, olives, tomatoes, and fresh herbs. - A grilled pork tenderloin salad with a vinaigrette dressing and grilled pork, vegetables and mesclun greens. - A summer corn salad with corn kernels, tomatoes, onion, and fresh basil. - An iceberg wedge salad with bacon, carrots, radishes

Uploaded by

Margie Ballesteros Manzano
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Banana Split Fluff Salad

Ingredients

 1 - 3.4 ounce box instant banana pudding


 1 - 20 ounce can crushed pineapple (do not drain)
 1 - 8 ounce container Cool Whip
 1 cup mini marshmallows
 1/2 cup finely chopped walnuts + 2 Tablespoons for garnish
 1/3 cup mini chocolate chips
 2 ripe bananas, sliced
 2 - 10 ounce jars maraschino cherries, halved

Instructions

1. Stir together the pudding mix and pineapple until dissolved and thickened.
2. Fold in the Cool Whip with a spatula.
3. Gently stir in the marshmallows, nuts, chocolate chips, bananas, and cherries.
4. Refrigerate at least 1 hour to chill. Makes about 8 cups salad.

Antipasto Appetizer Salad Recipe

 1/2 pound mozzarella cheese, cubed


 1 jar (16 oz) roasted sweet red pepper strips, drained
 1 jar (7-1/2 oz) marinated quartered artichoke hearts, undrained
 1 jar (7 oz) pimiento-stuffed olives, drained
 1 can (6 oz) pitted ripe olives, drained
 1 cup grape tomatoes
 1 tsp dried basil
 1 tsp dried parsley flakes
 Pepper to taste
 romaine lettuce, torn

Grilled Pork Tenderloin Salad


INGREDIENTS

 1/3 cup red wine vinegar


 1 garlic clove
 1 small shallot, chopped
 1 teaspoon Dijon mustard
 1 large basil leaf
 1/2 teaspoon dried Greek oregano
 1/2 cup extra-virgin olive oil
 Kosher salt and freshly ground pepper
 Two 3/4-pound pork tenderloins
 2 medium tomatoes, quartered
 1 small onion, sliced crosswise 1/3 inch thick
 1 pound medium asparagus
 5 ounces prewashed mesclun greens (6 cups)

 3 ounces thinly sliced prosciutto, cut into strips

How to Make It

Step 1 In a blender, combine the vinegar with the garlic, shallot, mustard, basil, and
oregano and puree. With the machine on, pour in 1/4 cup plus 2 tablespoons of the oil;
season with salt and pepper.
Step 2 Light a grill or preheat a grill pan. Season the pork with salt and pep per. Grill
the pork over moderately high heat, turning once, until browned and cooked through,
about 10 minutes. Transfer to a cutting board and let rest for 5 minutes.

Step 3 Meanwhile, in a medium bowl, toss the tomatoes, onion and asparagus with the
remaining 2 tablespoons of olive oil and season with salt and pepper. Grill the vegetables
over moderately high heat until lightly browned, about 2 minutes for the tomatoes and 4
minutes for the onions and asparagus. Transfer to a plate.

Step 4 In a large bowl, toss the mesclun with the prosciutto, grilled onion and half of
the vinaigrette. Mound the salad onto plates. Thinly slice the pork and arrange it on the
plates, along with grilled tomatoes and asparagus. Drizzle the pork and vegetables with
the remaining vinaigrette and serve.

Summer Corn Salad

Ingredients

 6 ears corn, husked and cleaned


 3 large tomatoes, diced
 1 large onion, diced
 1/4 cup chopped fresh basil

 1/4 cup olive oil


 2 tablespoons white vinegar
 salt and pepper to taste

1.
Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10
minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp
knife.
2. In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and
pepper. Chill until serving.

Iceberg Wedge Salad with Bacon, Carrots & Radishes

Ingredients

 1head iceberg lettuce


 6slices bacon, crisp-cooked and halved
 3carrots, thinly bias-sliced
 2green onions, chopped
 6radishes, sliced and/or chopped
 1/4cup olive oil
 1/4cup red wine vinegar
 3cloves garlic, mashed
 1/4teaspoon salt
 1/4teaspoon coarse ground black pepper

Directions

1. Trim stem from lettuce while leaving the core intact. Cut lettuce in quarters then place the
wedges on individual serving plates. Arrange bacon, carrots, green onions, and radishes on and
around each wedge.
2. In a screw-top jar combine olive oil, vinegar, garlic, salt, and pepper. Cover tightly and shake
until combined. Immediately drizzle over salad.

Ingredients

 3 plum tomatoes, chopped


 1 green pepper, sliced
 1/2 cucumber, chopped
 1 small red onion, chopped
 handful Kalamata olives
 75g (3 oz) feta cheese, crumbled

 3 to 4 tablespoons extra virgin olive oil


 1 teaspoon red wine vinegar
 1 teaspoon lemon juice
 1 clove garlic, minced
 1/2 teaspoon dried oregano
 salt and freshly ground black pepper to taste
Method

1. In a salad bowl, combine the tomatoes, green pepper, cucumber, onion and olives.
2. Whisk together the oil, vinegar, lemon juice, garlic, oregano, salt and pepper. Pour over
the salad and let sit for 30 minutes to blend flavours.
3. Add feta and toss before serving.

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