Antipasto Salad Recipe
Recipe By EatingWell
In this healthy recipe, we turn the ingredients of the quintessential antipasto platter into a great big salad with the addition of leafy greens and other vegetables for a fun, healthy dinner. Serve with crusty italian bread.
4.3
11 Rating -
Rate
Non Vegdiet
30minstotal
30m.total
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Antipasto Salad Recipe
- 1/20 cup Extra virgin olive oil
- 0.60 tablespoon Red wine vinegar
- 1/10 teaspoon Dried oregano
- 1/10 teaspoon Ground pepper
- 1.20 cup Torn escarole
- 0.40 cup Torn radicchio
- 1/5 pint Cherry tomatoes halved
- 1/5 can No salt added chickpeas, rinsed
- 1/10 English cucumber, halved and sliced
- 1/5 cup Slivered fennel
- 0.15 cup Diced fresh mozzarella
- 1/10 cup Marinated artichoke hearts
- 1/10 cup Sliced pepperoncini
- 1/10 cup Halved and sliced radishes
- 1/10 cup Sliced salami
Nutrition
value
value
390
calories per serving
21 g Fat9 g Protein43 g Carbs16 g FiberOther
Current Totals
- Fat21g
- Protein9g
- Carbs43g
- Fiber16g
MacroNutrients
- Carbs43g
- Protein9g
- Fiber16g
Fats
- Fat21g
Vitamins & Minerals
- Calcium472mg
- Iron6mg
- Vitamin A176mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B9186mcg
- Vitamin B12< 1mcg
- Vitamin C28mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium156mg
- Manganese2mg
- Phosphorus254mg
- Selenium2mcg
- Zinc1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By EatingWell