Eating Bird Food · by Brittany Mullins★ 5.0 (2)
Antipasto salad
NUTRITION · PER SERVING20M COOK
CAL 20%·PRO 26%
CARBS 54G54% OF CAL
11G FIBER0G ADDED0G INTRINSIC17G OTHER26G TOTAL SUGAR
FAT 15G33% OF CAL
5G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful vegetarian salad with tomatoes, artichoke hearts, olives, beans, and mozzarella in a red wine vinaigrette. Fresh, hearty, and full of Mediterranean flavor.
mainitaliansaladbeansgluten freevegetarian
View the full recipe on Eating Bird Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 large head romaine lettuce (chopped (about 6-8 cups))
- 1 cup cherry tomatoes (chopped)
- ½ cup red onion (chopped)
- 1 cup quartered artichoke hearts (drained and patted dry)
- ½ cup green olives (halved)
- ½ cup kalamata olives (halved)
- ½ cup roasted red peppers (chopped, drained and patted dry)
- ¼ cup Pepperoncini peppers (finely chopped, drained and patted dry)
- 8 oz fresh mozzarella balls (halved)
- 1 15 oz can cannellini beans (drained and rinsed)
- Red wine vinaigrette
- Fresh basil (for serving)
At a glance
PER SERVING · TIME 20M
CAL 20%·PRO 26%
CARBS 54G54% OF CAL
11G FIBER0G ADDED0G INTRINSIC17G OTHER26G TOTAL SUGAR
FAT 15G33% OF CAL
5G SAT9G 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
- 20m
- Sodium
- 932mg
- Total sugar
- 26g
- Added sugar
- ≥1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 282mg
- Calcium
- 197mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 932MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.