Antipasto Salad
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Feasting at Home · by Sylvia Fountaine | Feasting at Home★ 5.0

Antipasto Salad

NUTRITION · PER SERVING23M COOK
CAL 10%·PRO 14%
CARBS 19G38% OF CAL
7G FIBER0G ADDED0G INTRINSIC10G OTHER3G TOTAL SUGAR
FAT 12G51% OF CAL
2G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

An Italian-inspired salad of white beans, green beans, artichokes, olives, and capers with fresh herbs and Italian dressing. Veggie-loaded, adaptable to vegan or low-carb.

mainitaliansaladbeansgluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 2 cups green beans or yellow wax beans, blanched (see notes)
  • 14 ounce can white beans (rinsed and drained), or 1 can albacore tuna, drained, or sub chickpeas or other beans.
  • 14-ounce can artichoke hearts in water, drained
  • 6-ounce can black olives, 1-1 1/2 cups ( or 1 cup kalamata olives)
  • 1 cup celery, chopped (optional)
  • 1/2 cup roasted peppers
  • 1 cup cherry tomatoes, halved
  • 1 bell pepper, diced
  • 1/4 cup red onion, thinly sliced
  • 2 tablespoon capers
  • 1/2 cup flat-leaf parsley, chopped
  • 1/4-1/2 cup basil, chopped
  • optional: baby mozzarella balls
  • 1/3 cup olive oil
  • 2 tablespoons red wine vinegar, more to taste
  • 1 tablespoon lemon juice
  • 1 finely minced garlic clove
  • 1 tablespoon shallot, finely minced
  • 1/2 teaspoon maple or honey (optional- see notes)
  • 1 teaspoon Italian seasoning (or dried oregano)
  • 1/4 tsp salt, more to taste
  • 1/2 tsp pepper
  • pinch chili flakes
PREP
15M
SODIUM
667MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.