Antipasto Salad Recipe

Summary

Preparation Time5 MinCooking Time5 Min
Ready In10 MinDifficulty LevelEasy
Health IndexHealthyCuisine
CourseMethod
DishVegetarian
Main Ingredient

Ingredients

 Iceberg lettuce head1
 Romaine lettuce head1
 Spanish olives1⁄4 Cup (4 tbs), chopped
 Artichoke1 Can (10 oz)
 Pepperoncini5 Medium, chopped
 Tomatoes2 Medium, cut into wedges
 Red onion rings8
 Mushrooms6 Large, sliced
 Garlic1 Clove (5 gm)
 Oil1⁄2 Cup (8 tbs)
 Anchovy fillets2 , finely chopped
 Lemons2
 Parmesan cheese1⁄2 Cup (8 tbs), grated

Nutrition Facts

Serving size: Complete recipe

Calories 1668 Calories from Fat 1209

% Daily Value*

Total Fat 138 g212.2%

Saturated Fat 23.5 g117.5%

Trans Fat 0 g

Cholesterol 40.3 mg

Sodium 2941.6 mg122.6%

Total Carbohydrates 91 g30.5%

Dietary Fiber 35.3 g141%

Sugars 24.4 g

Protein 46 g91.8%

Vitamin A 739.1% Vitamin C 416.2%

Calcium 106.6% Iron 62.4%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1.Slice the lettuce and put in the large wooden bowl.

MAKING
2.Put spanish olives, artichoke quarters, pepperonicini, tomatoes, onion rings, and mushrooms in the bowl.
3.In a separate bowl, put oil and add garlic juice in it by crushing garlic through a garlic press.
4.Stir in the anchovies in the oil and pour the mixture over the salad in the wooden bowl.
5.Add lemon juice on the salad and top with grated cheese.

SERVING
6.Serve in a dish.
Quantcast