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Antipasto Salad
5
from
6
votes
This colorful, Italian Antipasto Salad is perfect for lunch and so easy to make!
Prep Time:
10
minutes
mins
Total Time:
10
minutes
mins
Yield:
1
serving
Course:
Lunch, Salad
Cuisine:
Italian
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
Instructions
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!
Nutrition
Serving:
1
salad
,
Calories:
254
kcal
,
Carbohydrates:
19.5
g
,
Protein:
16
g
,
Fat:
16
g
,
Cholesterol:
37.5
mg
,
Fiber:
7.5
g
,
Sugar:
3
g
- WW Points:
6