Antipasto Salad

Antipasto Salad Recipe
Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps
There's something for everyone in this one-dish Antipasto Salad meal.

Yield:

Serves: 6

Recipe Time

Prep: 20 Minutes

Nutritional Information

Calories 380
Fat 28 g
Satfat 8 g
Protein 14 g
Carbohydrate 19 g
Fiber 5 g
Cholesterol 38 mg
Sodium 806 mg

Ingredients

3 Romaine lettuce hearts, torn into small pieces
1 15-oz. can chickpeas, drained and rinsed
1 6-oz. jar artichoke hearts, drained, patted dry, quartered
1 7-oz. jar roasted red peppers, drained, patted dry, sliced
1 large tomato, cored, cut into 1/2-inch cubes
1/2 cup pitted green olives
3 ounces sharp provolone, cut into 1/4-inch cubes
3 ounces mozzarella, cut into 1/2-inch cubes
3 ounces thinly sliced pepperoni
6 tablespoons olive oil
3 tablespoons red wine vinegar

Preparation

Place lettuce in a serving bowl. Top with chickpeas, artichoke hearts, roasted red peppers, tomato, olives, provolone, mozzarella and pepperoni. Drizzle with oil and vinegar and serve.

Note:

August 2013
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