Antipasto Salad

2 Reviews
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Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps
Prep Time
20 Mins
Yield
Serves: 6
August 2013
RECIPE BY MyRecipes

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

Ingredients

  • 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

Nutritional Information

  • Calories 380
  • Fat 28g
  • Satfat 8g
  • Protein 14g
  • Carbohydrate 19g
  • Fiber 5g
  • Cholesterol 38mg
  • Sodium 806mg

How to Make It

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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