Apr 2, 2013

Italian Antipasto Salad



Chopped romaine hearts, shredded mozzarella, olives, prosciutto, turkey pepperoni, roasted red peppers, cucumbers, tomatoes, pepperoncini and Giardiniera (colorful vegetables in vinegar) – this quick Italian salad requires no cooking, which makes it perfect to whip up or pack for lunch.


Cold antipasto is usually the first course of an Italian meal, which consists of a variety of cold meats, cheeses, olives, roasted peppers, and a variety of colorful vegetables that have been pickled in vinegar known as Giardiniera and pepperoncini. This adds so much flavor to the salad, without tons of calories and because it is so flavorful, you really don't need to add a lot of oil. I make the quick dressing by using some of the vinegar from the jar of the pepperoncini, and just add a touch of olive oil and fresh cracked pepper and finito!


This salad is so adaptable to anyone's taste, I love proscuitto but you can swap it for ham or turkey, or leave it out altogether and add more cheese and olives. Sometimes I also add shredded carrots and sliced mushrooms, whatever you like. The real trick to get the bold flavors is from the pepperoncini and Giardiniera, which are both sold jarred in Italian section of the supermarket and add a lot of flavor to the salad. If you can't find Giardiniera, it's fairly simple to make it yourself, here's a recipe from Smitten Kitchen.

I made this salad for one, but it can easily be multiplied for 2 or 4. One note, this is not low in sodium, because of the meats, olives and cheese, so if you're watching your sodium, opt for low sodium ham, cheese and make your own pickled vegetables.





Italian Antipasto Salad
Skinnytaste.com
Servings:
1 • Size: 1 salad • Old Points: 7 • Weight Watcher Points+: 7 pt
Calories:
254 • Fat: 16 g • Carb: 19.5 g • Fiber: 7.5 g • Protein: 16 g • Sugar: 3 g
Cholest:
37.5 mg

Ingredients:

  • 1 cup romaine lettuce, chopped
  • 1/4 cup chopped cherry tomatoes
  • 1 thin slice red onion
  • 4 green pitted olives (or black)
  • 1 pepperoncini, sliced
  • 1/4 cup roasted red pepper, sliced (homemade, or buy packed in water)
  • 1/4 cup Giardiniera (I used Victoria brand)
  • 1/3 cup cucumbers, peeled and sliced
  • 1/4 cup Polly-o part skim shredded mozzarella
  • 1/2 oz (4) turkey pepperoni, sliced thin
  • 2 slices Prosciutto, Di Parma, sliced

For the vinaigrette:

  • 1 tsp olive oil  
  • 1 tsp red wine vinegar or vinegar brine from pepperoncini
  • fresh black pepper

Directions:

Place the lettuce on a large dish and top with meats, vegetables and cheese. In a small bowl add vinegar or brine from pepperoncini, add black pepper and whisk in oil. Drizzle over salad and enjoy!


37 comments :

  1. I am so making this tonight to go with my leftover pasta!

    perfect!!

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    Replies
    1. You can even through cooked pasta into the salad! Enjoy!!

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  2. Beautiful colors and salad!! Love the photos!

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  3. This looks perfect for a lunch of a busy mom with 3 kiddos.. I can pre chop and pre portion a couple of days worth then just throw it together... I cant wait.. I have everything but the Giardiniera.

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  4. Perfect to take for lunch .. adding to my favs!

    Monica
    www.pear-shaped-gal.com

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  5. must try for me !!! must be so healthy :)
    xx

    http://franchemeetsfashion.blogspot.cz/

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  6. Gina...Love it...

    I have been looking everywhere for that type of bowl that the salad is in. where did you get them or have you had them for a while?

    Diane

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    Replies
    1. the bowls look more shallow than deep which I love...

      diane

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    2. I bought them in Home Goods last year but haven't seen them again.

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  7. I have made a salad similar to this for many years. I like the idea of using the brine from the pepperoncini in the dressing. That's a great idea!

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  8. Looks really fresh and delicious!

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  9. Looks delicious! Love the idea of using the pepperoncini juice in the dressing. YUM!

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  10. Hey! I make this too! It's great with garbanzo beans :)

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  11. You have such a gift. Your instructions are so clear, pictures are works of art and the food combinations have broadened my family's eating habits.

    I have started making your recipes over the last few months. Every one has been a winner. In fact, my husband, who tends to be a picky eater - when he asks what is for dinner and I say something from Skinny Taste - he eats every bit and comes back for seconds - and eats stuff he has avoided for years!! This falls into the "miracle" column of my life book!!

    Thank you for your wonderful web site. I personally don't like to cook, but your site has helped me produce success after success so the process of getting to a good meal is acceptable (that with a glass of red wine while I am working!!) :-) I really value a talent like yours.

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    Replies
    1. Aww, that is so wonderful, you made my day!!!

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  13. This looks absolutely fantastic. I've become such an avid reader of your blog- it seems like everything you post it just my taste. Thank you so much for this blog!
    Kerri

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  14. this looks amazing and i've got to try it!

    http://therealfoodrunner.blogspot.com

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  15. Turkey pepperoni? where do you find it?

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    Replies
    1. I always see it in the supermarket where the salamis and cheese are.

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    2. I just found it at Vons/Safeway

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  16. that dressing looks so fresh and flavorful!!! I love making my own dressings
    http://twotimestoomany.blogspot.com/

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  17. Fabulous recipe, Gina! An antipasti platter is a Christmas staple in my family, but I love that I can enjoy a lighter, easier version of it year-round with your recipe. Thanks!

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  18. I am eating this as I type, and it is amazing! I love that eating skinny can be so delicious. Especially looking forward to this for the summer. We spend a lot of time at the pool, and I'm always looking for skinny food that are easy to pack. This is a winner!

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    Replies
    1. Great! Thanks Krista, so glad you liked it!!

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  19. Looks delicious! Going to have to make this. Maybe will post about it on my blog.

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  20. This looks great!!! I noticed there were cauliflower in the picture but I didn't see it in the recipe? Do you cook the cauliflower before adding it to the salad or just put it in there raw? Thanks

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    Replies
    1. The cauliflower is in the Giardiniera. :)

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    2. Yes, thanks Kelly! In the Giardiniera

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  21. This is GREAT. I'm eating as I type. Had everything but the Giardiniera, but still wonderful. My question to you is where are the 19.5g of carbs coming from? As I look at all the ingredients, seems like all of them have 1g or no carbs at all. Can you help?

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  22. I can't find the Giardiniera at Publix. What section is it in? I checked the canned veggies and the pickles/olives section. Is it at specialty stores only?

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    1. We buy ours at local Italian markets, and since we have a Little Italy section in our city, we have a number of them. Our neighborhood grocery carries it, but that also may be due to having many Italian citizens here. To cut down the sodium content, I drain the "juice" and even rinse the vegetables in water. The flavor is not as strong without the juices, but it is still there. I add a tasty low calorie Italian dressing to the antipasto (Newman's or Ken's).

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  23. Yum, yum, yum! Loved by the whole family (ages 5-45). Thanks for yet another winning recipe!

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