Skinnytaste · by Gina Homolka★ 5.0 (3)
How To Make An Antipasto Salad Platter
NUTRITION · PER SERVING10M COOK
CAL 23%·PRO 37%
CARBS 46G40% OF CAL
10G FIBER14G OTHER22G TOTAL SUGAR
FAT 28G54% OF CAL
5G SAT23G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful antipasto platter with chickpeas, olives, sun-dried tomatoes, artichokes, cheeses, and cured meats arranged on greens. Fresh and minimal assembly.
mainamericansaladgluten free
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 1 can chickpeas (rinsed and drained)
- 1 jar pitted olives (such as Castelvetrano, drained)
- 1 jar Sun-Dried Tomatoes (drained)
- 1 jar Grilled Artichoke Halves
- 1 wedge Feta (crumbled)
- 1 wedge Parmesan (or mozzarella, etc)
- 1 link Sopressata or Salami (sliced or diced)
- Extra Virgin Olive Oil
- Balsamic Glaze
- favorite dressings (for serving)
- 1 bag baby greens, such as arugula or mixed greens
- fresh tomatoes (sliced)
- cucumbers (diced)
At a glance
PER SERVING · TIME 10M
CAL 23%·PRO 37%
CARBS 46G40% OF CAL
10G FIBER14G OTHER22G TOTAL SUGAR
FAT 28G54% OF CAL
5G SAT23G 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
- 10m
- Sodium
- 1537mg
- Total sugar
- 22g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1976mg
- Calcium
- 193mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1537MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.