Antipasto Salad

Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps

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

Yield: Serves: 6
Cost per Serving: $2.38
Recipe from All You

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Nutritional Information

Amount per serving
  • Calories: 380
  • Fat: 28g
  • Saturated fat: 8g
  • Protein: 14g
  • Carbohydrate: 19g
  • Fiber: 5g
  • Cholesterol: 38mg
  • Sodium: 806mg


  • 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


  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.
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