The Recipe Critic · by Alyssa Rivers★ 4.8 (9)
Italian Antipasto Salad
NUTRITION · PER SERVING20M COOK
CAL 18%·PRO 35%
CARBS 6G6% OF CAL
2G FIBER1G OTHER3G TOTAL SUGAR
FAT 29G74% OF CAL
12G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A classic Italian antipasto salad combining cured meats, fresh mozzarella, crisp greens, olives, and artichokes with a zesty lemon vinaigrette.
mainitaliansaladbeefporkgluten free
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Nutrition & ingredients
Ingredients
serves 8- 3 cups chopped romaine
- ½ cup halved green olives
- ½ cup medium black olives
- ½ cup halved cherry tomatoes
- ½ cup mini pepperoni
- ¼ cup chopped jarred roasted red peppers
- 8 ounces Genoa salami (cut into bite-sized pieces)
- ½ cup mozzarella cheese pearls
- 1 (13-ounce) can quartered artichoke hearts
- 8 ounces diced provolone cheese (cut into bite-sized pieces)
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Italian seasoning
At a glance
PER SERVING · TIME 20M
CAL 18%·PRO 35%
CARBS 6G6% OF CAL
2G FIBER1G OTHER3G TOTAL SUGAR
FAT 29G74% OF CAL
12G SAT17G 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
- 1193mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 91mg
- Calcium
- 232mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1193MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.