Great Healthy Antipasto Salad Recipes
ANTIPASTO SALAD II
After searching for a recipe for an antipasto salad that I had envisioned in my head, I gave up and just decided to create one myself. I made this dish for a party and everyone couldn't stop talking about it. The ratio of meat/cheese to veggies can be adjusted to taste.
Provided by Katie Greco
Categories Salad
Time 30m
Yield 10
Number Of Ingredients 13
Steps:
- Combine the Genoa and sopressata salami, provolone, mozzarella, tomatoes, and artichokes in a bowl. Slice the roasted red peppers and add them to the bowl, along with about 3 tablespoons of their juice.
- Mix in the chopped olives. Drizzle olive oil over the entire dish, followed by the red wine vinegar and black pepper. Salad can be made ahead of time and refrigerated until serving.
- Tear the fresh basil leaves into bite-sized pieces and add them to the salad just before serving. Mix thoroughly and serve.
Nutrition Facts : Calories 383.1 calories, Carbohydrate 7.9 g, Cholesterol 73.8 mg, Fat 29.1 g, Fiber 1.6 g, Protein 21.7 g, SaturatedFat 12.7 g, Sodium 1783.5 mg, Sugar 1.6 g
ANTIPASTO SALAD
A great appetizer. Easy to make and taste great, nice change. Allow at least 30 minutes to refrigerate.
Provided by ratherbebaking
Categories Beans
Time 15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients.
- Refrigerate at least 30 minutes or overnight.
Nutrition Facts : Calories 273.7, Fat 18.6, SaturatedFat 6.2, Cholesterol 24.1, Sodium 1398.4, Carbohydrate 18.5, Fiber 4, Sugar 4.5, Protein 10.4
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