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Antipasto Chicken Salad

(Food & Wine, June, 2010)

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Antipasto Pasta Salad

(Gourmet, July, 2004)

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Antipasto Pasta Salad

(Washington Post, July, 2005)

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Antipasto Pasta Salad

(Sara’s Secrets, Episode: Main Course Salads, Season: 1)

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Antipasto Salad

(Gourmet, February, 2003)

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Antipasto Salad

(Cooking Light, July, 2005)

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Antipasto Salad

(Real Simple, June, 2001)

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Antipasto Salad

(Real Simple, September, 2003)

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Antipasto Salad

(Food & Wine, January, 2009)

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Antipasto Salad

(Everyday Italian, Episode: Light Summer Nights, Season: 8)

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Antipasto Salad

(30 Minute Meals, Episode: Platter Up, Season: 2)

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Antipasto Salad

(Cooking For Real, Episode: Italian Inspiration, Season: 5)

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Antipasto Salad

(Everyday Italian, Episode: Light Summer Nights, Season: 5)

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Antipasto Salad Sandwiches

(Bon Appétit, August, 2001)

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Antipasto Salad with Basil Dressing

(Bon Appétit, August, 2002)

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Antipasto Salad with Bocconcini and Green-Olive Tapenade

(Food & Wine, July, 2005)

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Antipasto Salad With Bocconcini And Green-Olive Tapenade

(Food & Wine, September, 2008)

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Antipasto White Bean Salad

(Washington Post, July, 2006)

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Anytime Vegetable Salad

(Everyday Italian, Episode: Personal Chef, Season: 6)

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Apple & Fennel Salad With Blue Cheese

(EatingWell, October, 2012)

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Apple And Celery Salad

(Gourmet, April, 1999)

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Apple And Celery Salad With Peanuts

(Gourmet, December, 1999)

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Apple and Endive Salad with Honey Vinaigrette

(Sunset, September, 2003)

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Apple and Escarole Salad with Blue Cheese and Hazelnuts

(Fine Cooking, October/November, 2012)

Salads are the ideal place to showcase apple varieties that are best enjoyed raw. Here, piquant blue cheese, toasty nuts, and slightly bitter escarole are delicious counterpoints to sweet, juicy apples. Though you could use peeled apples, their colorful skin makes them pop visually.
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Apple and Poppy Seed Slaw

(Bon Appétit, July, 2001)

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High in fat, but can lower with low fat mayo or low fat sour cream

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Comments:

On October 8, 2007, 2:31 pm karen said:

Not only do children enjoy this crisp tasty salad but also adults have been known to come back for seconds. I made this for my grandson's 5th birthday and the children went through it like locust. To make this dish even easier I use two 10-ounce bags of \"angel hair\" shredded cabbage. I also add 2 Tablespoons of golden raisins to sweeten the pot and to add even more \"yum\" appeal to the younger set. The longer it is in the fridge the better it tastes, so try to make it early in the day or the night before you plan to serve it.


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