Italian Antipasto Salad

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Photo: Anna Williams
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Makes 4 servings (serving size: 1 salad and 1 bread slice)
Kitty Broiher, MS, RD, and Kimberly Mayone
June 2007
RECIPE BY Health

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

Ingredients

  • 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)

Nutritional Information

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

How to Make It

Step 1

Divide the fresh baby spinach evenly among 4 dinner plates.

Step 2

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

Step 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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