Antipasto Salad
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Well Plated · by Erin Clarke★ 4.8 (38)

Antipasto Salad

NUTRITION · PER SERVING20M COOK
CAL 14%·PRO 24%
CARBS 11G16% OF CAL
3G FIBER0G ADDED0G INTRINSIC1G OTHER7G TOTAL SUGAR
FAT 22G70% OF CAL
4G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty salad of romaine and arugula layered with Italian meats, artichokes, and olives, dressed simply with olive oil and balsamic. A crowd-pleasing antipasto on a plate.

sideitaliansaladporkgluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 2 hearts romaine lettuce (chopped into bite-size pieces (about 7 cups))
  • 4 ounces baby arugula leaves (about 4 cups)
  • 4 ounces Genoa salami (quartered lengthwise, then cut into bite-size pieces)
  • 4 ounces sliced prosciutto (chopped into bite-size pieces)
  • 6 ounces marinated quartered artichoke hearts (drained and patted dry)
  • 1/2 cup mixed olives (about 3 ounces)
  • 12 ounces roasted red peppers (drained, coarsely chopped, and patted dry)
  • 1 pint cherry or grape tomatoes (halved)
  • 1/3 cup crumbled feta cheese
  • Chopped fresh parsley, basil, chives, or a combination
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon minced fresh garlic
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
PREP
20M
SODIUM
1434MG
ESTIMATE
COMPLETE

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