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Antipasto Salad

yield: 6 total time: 45 minutes
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Ingredients

  • 2 romaine lettuce hearts, — chopped into bite-size pieces, about 7 cups
  • 4 ounces arugula leaves baby, — about 4 cups
  • 4 ounces genoa salami DeLallo, — quartered lengthwise, then cut into bite-size pieces
  • 4 ounces prosciutto DeLallo Sliced, — chopped into bite-size pieces
  • 6 ounces artichoke hearts DeLallo Marinated Quartered, — drained and patted dry
  • 1/2 cup olive DeLallo Pitted Seasoned, Medley — about 3 ounces
  • 12 ounces DeLallo Roasted Red Peppers — drained, coarsely chopped, and patted dry
  • 1 pint cherry tomatoes — halved
  • 1/3 cup crumbled feta cheese
  • fresh parsley
  • basil
  • chives
  • 1/4 cup DeLallo 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 black pepper

Nutrition

  • Calories : 190 calories
  • Carbohydrate : 15 grams
  • Cholesterol : 30 milligrams
  • Fat : 9 grams
  • Fiber : 8 grams
  • Protein : 12 grams
  • SaturatedFat : 4 grams
  • Sodium : 930 milligrams
  • Sugar : 6 grams
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