Antipasto Salad Recipe
Recipe By Skinny Taste
This colorful, italian antipasto salad is perfect for lunch and so easy to make!.
3.7
15 Rating -
Rate
Non Vegdiet
10minstotal
10minsPrep
10m.total
10m.Prep
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Antipasto Salad Recipe
- 1 cup romaine lettuce, chopped
- 1/4 cup chopped cherry tomatoes
- 1 thin slice red onion
- 4 green pitted olives, or black
- 1 pepperoncini, sliced
- 1/4 cup roasted red pepper, sliced
- 1/4 cup Giardiniera, I used Victoria brand
- 0.33 cup cucumbers, peeled and sliced
- 1/4 cup Polly o part skim shredded mozzarella
- 1/2 ounce 4 turkey pepperoni, sliced thin
- 2 slices Prosciutto, Di Parma, sliced
- 1 teaspoon olive oil
- 1 teaspoon red wine vinegar or vinegar brine from pepperoncini
- As required fresh black pepper
Nutrition
value
value
176
calories per serving
6 g Fat9 g Protein18 g Carbs12 g FiberOther
Current Totals
- Fat6g
- Protein9g
- Carbs18g
- Fiber12g
MacroNutrients
- Carbs18g
- Protein9g
- Fiber12g
Fats
- Fat6g
Vitamins & Minerals
- Calcium153mg
- Iron9mg
- Vitamin A3090mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B31mg
- Vitamin B6< 1mg
- Vitamin B9162mcg
- Vitamin B120mcg
- Vitamin C111mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium183mg
- Manganese< 1mg
- Phosphorus159mg
- Selenium19mcg
- Zinc3mg
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 Skinny Taste