Antipasto Salad
This recipe for antipasto salad is loaded with Italian meats, cheese and veggies, all tossed in a homemade zesty dressing.
Servings 4
Calories 441kcal
Ingredients
For the salad:
- 6 cups mixed salad greens
- 1/2 cup chopped salami
- 1/2 cup chopped prosciutto
- 1/4 cup olives I used kalamata
- 1/2 cup roasted red peppers, coarsely chopped (jarred or homemade)
- 1 cup canned chickpeas rinsed and drained
- 1/2 cup marinated artichoke hearts drained
- 1/2 cup marinated mozzarella balls drained
- 4-6 small pepperoncini peppers
- optional garnish: chopped parsley
For the dressing:
- 1/4 cup olive oil
- 1 teaspoon dijon mustard
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon dried oregano
- salt and pepper to taste
Instructions
- For the dressing: Place all of the salad dressing ingredients in a jar and shake until thoroughly combined. Set aside.
- Place the lettuce in a large bowl; toss with half of the dressing.
- Arrange the meats, cheese, olives, chickpeas and vegetables on top of the greens.
- Drizzle the remaining dressing over the top and serve. Garnish with parsley if desired.
Notes
- You can really use whatever lettuce you like for this antipasto salad. I tend to just buy one of those bags of pre-washed mixed greens.
- Use marinated artichoke hearts and mozzarella balls, it just adds even more flavor to the mix.
- Arrange the toppings in small groups across the salad so that you can choose which delicious toppings you eat in every bite!
Nutrition
Calories: 441kcal | Carbohydrates: 15g | Protein: 20g | Fat: 34g | Saturated Fat: 11g | Cholesterol: 61mg | Sodium: 983mg | Fiber: 5g | Sugar: 6g