The Mediterranean Dish · by Suzy Karadsheh★ 5.0 (10)
Antipasto Salad
NUTRITION · PER SERVING10M COOK
CAL 15%·PRO 31%
CARBS 6G8% OF CAL
2G FIBER0G ADDED0G INTRINSIC1G OTHER3G TOTAL SUGAR
FAT 23G70% OF CAL
9G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A crowd-pleasing Italian antipasto salad with cured meats, cheeses, pickled vegetables, olives, and artichokes dressed in vinaigrette. Perfect as an appetizer for gatherings.
starteritaliansaladporkgluten free
View the full recipe on The Mediterranean Dish →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 3 cups chopped hearts of romaine or spring greens ((I like mixing a bit of both))
- 1 cup cherry tomatoes, (halved)
- 1/2 cup pitted Castelvetrano olives
- 1/2 cup pitted Kalamata olives (or black olives)
- 1 cup mild Giardiniera
- 1 cup quartered marinated artichoke hearts
- 1/2 cup pepperoncini
- 6 ounces Provolone cheese, (cubed)
- 1 cup baby mozzarella balls or Ciliegine
- 8 ounces salami, (cubed)
- 1/2 cup mini pepperoni
- Dijon Vinaigrette, (about 1/4 cup or more to taste)
At a glance
PER SERVING · TIME 10M
CAL 15%·PRO 31%
CARBS 6G8% OF CAL
2G FIBER0G ADDED0G INTRINSIC1G OTHER3G TOTAL SUGAR
FAT 23G70% OF CAL
9G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 1339mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 145mg
- Calcium
- 305mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1339MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.