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.

Carolyn Malcoun
Source: EatingWell Magazine, May/June 2017


Recipe Summary

30 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • 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 Facts

324 calories; protein 12.9g 26% DV; carbohydrates 21.9g 7% DV; exchange other carbs 1.5; dietary fiber 7g 28% DV; sugars 3.6g; fat 21g 32% DV; saturated fat 5.8g 29% DV; cholesterol 26mg 9% DV; vitamin a iu 2220.5IU 44% DV; vitamin c 20.3mg 34% DV; folate 115.5mcg 29% DV; calcium 196.1mg 20% DV; iron 2.2mg 12% DV; magnesium 54mg 19% DV; potassium 717mg 20% DV; sodium 581.1mg 23% DV.

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You can use whatever antipasto platter ingredients you have on hand. Read More