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Antipasto Salad Recipe
|Iceberg lettuce head||1|
|Romaine lettuce head||1|
|Spanish olives||1⁄4 Cup (4 tbs), chopped|
|Artichoke||1 Can (10 oz)|
|Pepperoncini||5 Medium, chopped|
|Tomatoes||2 Medium, cut into wedges|
|Red onion rings||8|
|Mushrooms||6 Large, sliced|
|Garlic||1 Clove (5 gm)|
|Oil||1⁄2 Cup (8 tbs)|
|Anchovy fillets||2 , finely chopped|
|Parmesan cheese||1⁄2 Cup (8 tbs), grated|
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
1.Slice the lettuce and put in the large wooden bowl.
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.
6.Serve in a dish.