Dinner at the Zoo · by Sara Welch★ 5.0 (16)
Antipasto Salad
NUTRITION · PER SERVING20M COOK
CAL 19%·PRO 35%
CARBS 18G19% OF CAL
4G FIBER0G ADDED0G INTRINSIC9G OTHER5G TOTAL SUGAR
FAT 29G68% OF CAL
7G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty Italian salad loaded with cured meats, cheese, chickpeas, artichokes, and olives, dressed with a homemade zesty vinaigrette. Perfect for lunch or a light dinner.
mainitaliansaladgluten free
View the full recipe on Dinner at the Zoo →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 6 cups mixed salad greens
- 1/2 cup chopped salami
- 1/2 cup chopped prosciutto
- 1/4 cup olives (I used kalamata)
- 1/2 cup roasted red peppers, coarsely chopped ((jarred or homemade))
- 1 cup canned chickpeas (rinsed and drained)
- 1/2 cup marinated artichoke hearts (drained)
- 1/2 cup marinated mozzarella balls (drained)
- 4-6 small pepperoncini peppers
- optional garnish: chopped parsley
- 1/4 cup olive oil
- 1 teaspoon dijon mustard
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon dried oregano
- salt and pepper to taste
At a glance
PER SERVING · TIME 20M
CAL 19%·PRO 35%
CARBS 18G19% OF CAL
4G FIBER0G ADDED0G INTRINSIC9G OTHER5G TOTAL SUGAR
FAT 29G68% OF CAL
7G SAT22G 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
- 1452mg
- Total sugar
- 5g
- Added sugar
- ≥1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 314mg
- Calcium
- 128mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1452MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.