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Antipasto Salad

  • 30 m
  • 30 m
Carolyn Malcoun
“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

    • 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

Directions

  • 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.
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