Antipasto Salad
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Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 5.0 (6)

Antipasto Salad

NUTRITION · PER SERVING30M COOK
CAL 18%·PRO 21%
CARBS 23G25% OF CAL
6G FIBER0G ADDED0G INTRINSIC8G OTHER9G TOTAL SUGAR
FAT 26G65% OF CAL
7G SAT19G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

An Italian antipasto salad with artichoke hearts, olives, roasted peppers, mozzarella, and chickpeas in a zesty vinaigrette. No cooking required, it's a hearty no-cook meal or side.

sideitaliansaladgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 4 cups arugula
  • 2 cups torn radicchio or endive
  • 1 cup cherry tomatoes (halved)
  • 1 cup cooked chickpeas (drained and rinsed)
  • 1 cup mini mozzarella balls (halved)
  • ½ cup artichoke hearts (halved or chopped)
  • ½ cup cubed provolone cheese
  • ½ cup pepperoncini (stemmed and sliced (4 to 5))
  • ½ cup pitted olives
  • ½ cup sliced roasted red peppers
  • ¼ cup thinly sliced red onion
  • Fresh parsley or basil
  • Sea salt and freshly ground black pepper
  • Red pepper flakes (optional)
  • ⅓ cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove (grated)
  • ¼ teaspoon dried oregano
  • ½ teaspoon sea salt
  • Freshly ground black pepper
PREP
30M
SODIUM
863MG
ESTIMATE
COMPLETE

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