Italian Antipasto Salad

You can lower the sodium in this salad by cutting down on the dressing and olives. Prep: 15 minutes.

Yield: Makes 4 servings (serving size: 1 salad and 1 bread slice)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 256
  • Fat: 6g
  • Saturated fat: 1g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 1g
  • Protein: 16g
  • Carbohydrate: 40g
  • Fiber: 4g
  • Cholesterol: 5mg
  • Iron: 3mg
  • Sodium: 1277mg
  • Calcium: 297mg


  • 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. 1. Divide the fresh baby spinach evenly among 4 dinner plates.
  2. 2. Divide bocconcini and next 3 ingredients (through the artichoke hearts) among the plates.
  3. 3. To serve, drizzle 2 tablespoons vinaigrette over each salad, and garnish with a baguette slice. Sprinkle salads with pepper, if desired.
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