Antipasto Salad

Antipasto Salad

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From: EatingWell Magazine, May/June 2017

In this healthy recipe, we turn the ingredients of the quintessential antipasto platter into a great big salad with the addition of leafy greens and other vegetables for a fun, healthy dinner. Serve with crusty Italian bread.

Ingredients 5 servings

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Original recipe yields 5 servings
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  • ¼ cup extra-virgin olive oil
  • 3 tablespoons red-wine vinegar
  • ½ teaspoon dried oregano
  • ½ teaspoon ground pepper
  • 6 cups torn escarole
  • 2 cups torn radicchio
  • 1 pint cherry tomatoes, halved
  • 1 (15 ounce) can no-salt-added chickpeas, rinsed
  • ½ English cucumber, halved and sliced
  • 1 cup slivered fennel
  • ¾ cup diced fresh mozzarella (4 ounces)
  • ½ cup marinated artichoke hearts
  • ½ cup sliced pepperoncini
  • ½ cup halved and sliced radishes
  • ½ cup sliced salami (2 ounces)
  • ¼ cup sliced ripe black olives

Preparation

  • Prep

  • Ready In

  1. Whisk oil, vinegar, oregano and pepper in a large bowl. Add escarole, radicchio, tomatoes, chickpeas, cucumber, fennel, mozzarella, artichoke hearts, pepperoncini, radishes, salami and olives. Toss to coat.

Nutrition information

  • Serving size: 3 cups
  • Per serving: 324 calories; 21 g fat(6 g sat); 7 g fiber; 22 g carbohydrates; 13 g protein; 116 mcg folate; 26 mg cholesterol; 4 g sugars; 0 g added sugars; 2,221 IU vitamin A; 20 mg vitamin C; 196 mg calcium; 2 mg iron; 581 mg sodium; 717 mg potassium
  • Nutrition Bonus: Vitamin A (44% daily value), Vitamin C (33% dv), Folate (29% dv), Calcium (20% dv)
  • Carbohydrate Servings:
  • Exchanges: ½ starch, 2 vegetable, ½ lean meat, 1 medium-fat meat, 3 fat

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