Italian Antipasto Salad

Italian Antipasto Salad Recipe
Photo: Anna Williams
You can lower the sodium in this salad by cutting down on the dressing and olives. Prep: 15 minutes.


Makes 4 servings (serving size: 1 salad and 1 bread slice)

Nutritional Information

Calories 256
Fat 6 g
Satfat 1 g
Monofat 4 g
Polyfat 1 g
Protein 16 g
Carbohydrate 40 g
Fiber 4 g
Cholesterol 5 mg
Iron 3 mg
Sodium 1277 mg
Calcium 297 mg


1 (6-ounce) package fresh baby spinach
12 fresh bocconcini, about 4 ounces
1 (7-ounce) bottle roasted red bell peppers, drained, patted dry, and cut into strips
1/3 cup kalamata olives, pitted
1 (12-ounce) jar marinated artichoke hearts, drained
1/2 cup reduced-fat balsamic vinaigrette
4 (1/2-inch-thick) slices French bread baguette
Freshly ground black pepper (optional)


1. Divide the fresh baby spinach evenly among 4 dinner plates.

2. Divide bocconcini and next 3 ingredients (through the artichoke hearts) among the plates.

3. To serve, drizzle 2 tablespoons vinaigrette over each salad, and garnish with a baguette slice. Sprinkle salads with pepper, if desired.

Kitty Broiher, MS, RD, and Kimberly Mayone,


June 2007
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