Tuesday, May 1, 2018

Antipasto Salad

All of the goodness of an antipasto spread on a perfectly flavorful salad. A drizzle of our favorite Parmesan salad dressing helps make this a great brunch, lunch or salad course to start and amazing meal!

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

      Make salads fun again! With the weather finally warming up, my thoughts have turned to salads.  Despite the bad wrap, salads can actually be amazing.  They do not have to be boring or rabbit food, not one little bit! Pack them full of great flavors and textures and you can have something they rave about, even those salad haters!  This antipasto salad is just that, loaded with great Italian inspired flavors and drizzled with our favorite homemade salad dressing.

      When the box from Cento Fine Foods arrived with roasted peppers, marinated artichoke hearts, sun-dried tomatoes and capers, my thought instantly went to a beautiful salad. I just knew a nice bed of greens, a little prosciutto and some cheese would make for an excellent salad.

      Besides, it had been a while since I made my great-aunt Ellen's Parmesan salad dressing and I had a hankering.  I just knew it would be perfect over this Italian inspired beauty.  I hate to say it, but I was totally right!

     A salad like this is a thing of beauty.  My husband was pretty pleased when I set one in front of him.  He is usually a meat and potatoes kind of guy, but this one even had him awestruck.  He said it was something that if you ordered it at a restaurant, you'd be pretty pleased when it came out.  Now I am not sure I've ever seen him order a salad at a restaurant, but I will take the compliment anyway!

    Of course I think this would make a great savory option on a brunch lineup.  You could make one big salad and serve a bit to each person or make smaller versions if you are having a spread.  This salad would also make a perfect lunch, light dinner or starter for an out of this world Italian feast.  The possibilities are endless!

     While we are talking brunch, I can't wait to see what all of my blogger friends have cooked up for us today for #BrunchWeek.  Be sure to scroll down below the recipe to see what everyone is serving today.

Yield: 2 dinner sized salads

Antipasto Salad

All of the goodness of an antipasto spread on a perfectly flavorful salad. A drizzle of our favorite Parmesan salad dressing helps make this a great brunch, lunch or salad course to start and amazing meal!
prep time: 10 MINScook time: total time: 10 mins



  1. Cut vegetables into small bite sized strips. 
  2. Roll the prosciutto up longways and slice into small prosciutto rosettes. 
  3. Place an handful or two of greens on each plate. 
  4. Arrange veggies, prosciutto and cheese over top.  
  5. Drizzle with dressing or serve on the side. 
Created using The Recipes Generator

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:

Carrot Grapefruit Smoothie from Rants From My Crazy Kitchen

Cranberry Orange Mimosas from The PinterTest Kitchen

Hazelnut Coffee Syrup from The Redhead Baker

BrunchWeek Appetizers:

Antipasto Salad from Cooking with Carlee

Egg & Asparagus BLT Salad from Sweet Beginnings

Spring Brunch Veggie Tray from Wholistic Woman

BrunchWeek Egg Dishes:

California Club Omelet from The Barbee Housewife

Quick & Easy Cheesy Cheddar Asparagus Frittata from 4 Sons 'R' Us

Huevos Rancheros Cups from A Day in the Life on the Farm

Kuku Sabzi (Persian Herb Omelette) from Culinary Adventures with Camilla

BrunchWeek Breads, Grains, and Pastries:

Buttermilk Scones from Mildly Meandering

New York Style Garlic Knots from Girl Abroad

Pecan Belgian Waffles with Strawberry Sauce from Family Around the Table

Savory French Toast with Asparagus from Forking Up

BrunchWeek Main Dishes:

Breakfast Macaroni and Cheese from Strawberry Blondie Kitchen

Canadian Bacon, Egg & Asparagus Quesadilla from Kudos Kitchen by Renee

BrunchWeek Fruits, Vegetables and Sides:

Asparagus Fried Rice from Tara's Multicultural Table

Asparagus Bacon Rollups from For the Love of Food

Creamy Baked Cheesy Asparagus from Daily Dish Recipes

Roasted Asparagus with Parmesan from Books n' Cooks

BrunchWeek Desserts:

Blueberry Raspberry Chocolate Bark from Caroline's Cooking

Raspberry Chocolate Cheesecake from The Crumby Kitchen

Red Velvet Cake Macaron from A Kitchen Hoor’s Adventures

Succulent Vanilla Sugar Cookies from Love and Confections

Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.

Shared at The Weekend Potluck


  1. What a beautiful salad!! Gorgeous and I know brimming with the yummy antipasto flavor. I cannot wait to get the ingredients for this!

  2. When I looked at this I was thinking Ellen's salad dressing would go so well with it. Guess we think a little alike sometimes

  3. Great minds think alike. I had considered making something similar this week. This used to be my go-to lunch when I was doing my masters course work. So good!

    1. It was soooo good. I can see why it was a staple!

  4. Hi Carlee, your salad is so pretty!I would never have thought to serve a salad like that. I do add alsorts of ingredients, but usually toss it all together. I will be giving this style a try for sure.


    1. Thank you so much! It tastes better when you mix it all up, but it's prettier when you lay it out first ;-)

  5. This looks beautiful and delicious!

  6. I am loving these Cento products. Your salad looks amazing. Anyone would be proud to serve up this beautiful dish.

  7. That is one beautiful salad!! It looks like a great lunch. Thanks for sharing at the What's for Dinner Party!

  8. What a perfect spring / summer dinner ! I could do this all the time! Perfect for our Spring Salad Link Up @ Celebrate365!

    1. Me too, especially when it's this hot out!

  9. This salad looks so good and so pretty too. Come on in salad season!!!


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