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 antipasto salad requires no cooking, which makes it perfect to whip up or pack for lunch.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 1
- 1 tsp olive oil
- fresh black pepper
- 1 slice red onion
- 1 cup romaine lettuce chopped
- 1/4 cup chopped cherry tomatoes
- 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
- 1 tsp red wine vinegar or vinegar brine from pepperonci
- Carbohydrate 22.82982625 g
- Cholesterol 34.16 mg
- Fat 31.3690908315333 g
- Fiber 4.41289569981893 g
- Protein 7.67057708333333 g
- Saturated Fat 9.97611916641812 g
- Serving Size 1 1 serving (402g)
- Sodium 366.781333333297 mg
- Sugar 18.4169305501811 g
- Trans Fat 3.00993249995125 g
- Calories 395 calories
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!
