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Haunted Antipasto Salad

Total Time

Prep: 35 min.


12 servings

Even grown-up salads can be dressed up for Halloween night. Spookify each serving with ghost-shaped cheese slices and all your dishes will have that festive flair. —Cynthia M. Bent, Newark, Delaware
Haunted Antipasto Salad Recipe photo by Taste of Home


  • 12 slices provolone cheese
  • 10 cups torn romaine
  • 2 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained
  • 1 jar (8 ounces) roasted sweet red peppers, drained and julienned
  • 4 plum tomatoes, cut into 1/4-inch slices
  • 1 small red onion, halved and thinly sliced
  • 10 thin slices hard salami, julienned
  • 1 can (6 ounces) pitted ripe olives, drained
  • 1/2 cup Italian salad dressing


  1. Using a 4-in. ghost-shaped cutter, cut one ghost from each slice of cheese. (Reserve remaining cheese for another use.)
  2. In a large bowl, combine vegetables, salami and olives; toss to combine. Just before serving, drizzle with salad dressing and toss to coat. Transfer to serving plates; top with ghosts.

Nutrition Facts

1 serving: 214 calories, 18g fat (5g saturated fat), 21mg cholesterol, 847mg sodium, 8g carbohydrate (2g sugars, 2g fiber), 7g protein.

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