Antipasto Tossed Salad

Photo: psfreeman

A lettuce salad with a lot of additional vegetables. Adding lemon juice to bottled dressing is an easy way to give it homemade flair. Recipe published in Light & Tasty June/July 2001.

Yield: 16 servings
Community Recipe from

Recipe Time

Prep Time:
Refrigerate: 4 Hours


  • 1 3/4 cup(s) thinly sliced halved zucchini
  • 1 1/2 cup(s) fresh cauliflowerets
  • 1/4 cup(s) thinly sliced green onions
  • 1 cup(s) reduced-fat Italian salad dressing
  • 1 tablespoon(s) lemon juice
  • 12 cup(s) torn romaine
  • 2 medium tomatoes, cut into wedges
  • 4 large fresh mushrooms, thinly sliced
  • 4 ounce(s) sliced turkey salami, julienned
  • 4 ounce(s) reduced-fat provolone cheese, julienned
  • 1 can(s) (2-1/4 ounces) sliced ripe olives, drained
  • 1 cup(s) fat-free Italian croutons
  • 1/4 cup(s) shredded Parmesan cheese


  1. • In a large bowl, combine the zucchini, cauliflower and onions. Combine the salad dressing and lemon juice; pour over vegetables and toss to coat. Cover and refrigerate for at least 4 hours.
  2. Just before serving, combine the romaine, tomatoes, mushrooms, salami, provolone and olives in a serving bowl. Add marinated vegetables; toss to coat. Top with the croutons and Parmesan cheese.
August 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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