Antipasto Salad
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Once Upon a Chef · by Jennifer Segal★ 5.0 (16)

Antipasto Salad

NUTRITION · PER SERVING30M COOK
CAL 39%·PRO 63%
CARBS 36G18% OF CAL
10G FIBER0G ADDED0G INTRINSIC13G OTHER13G TOTAL SUGAR
FAT 59G68% OF CAL
19G SAT41G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty salad built on Italian antipasto ingredients: marinated artichokes, olives, pickled onions, pepperoni, mozzarella, and chickpeas on a bed of lettuce. Tangy and briny, it's satisfying as a standalone lunch or light dinner.

mainitaliansaladgluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 2 cups water
  • 3 tablespoons red wine vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 medium red onion, (thinly sliced (cut in half first, if desired))
  • ⅓ cup red wine vinegar
  • 1 clove garlic, (minced)
  • ¼ teaspoon dried oregano
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • ¼ teaspoon freshly ground black pepper
  • ⅔ cup extra-virgin olive oil
  • 8 cups chopped romaine, (from 2 hearts)
  • ⅔ cup marinated/seasoned pitted olives, (coarsely chopped (see note))
  • 1 pint cherry tomatoes, (halved)
  • 1 red, yellow, or orange bell pepper, (thinly sliced)
  • 8 ounces sliced salami and/or pepperoni
  • 1 (15-oz) can chickpeas, drained and rinsed
  • 1 heaping cup or 1 (6-oz/170-g) jar marinated artichoke hearts, (drained (see note))
  • 1 (8-oz) package mozzarella pearls
  • 1½ cups coarsely shredded sharp Provolone
PREP
20M
SODIUM
2196MG
ESTIMATE
COMPLETE

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