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Antipasto Salad

Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps
Prep time 20 mins

Serves: 6

There's something for everyone in this one-dish Antipasto Salad meal.


  • 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

Nutrition Information

  • calories 380
  • fat 28 g
  • satfat 8 g
  • protein 14 g
  • carbohydrate 19 g
  • fiber 5 g
  • cholesterol 38 mg
  • sodium 806 mg

How to Make It

  1. 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.