Progresso Antipasto Salad Recipe




 Olive oil1⁄3 Cup (5.33 tbs) (Progresso)
 Wine vinegar3 Tablespoon (Progresso)
 Italian seasoning1⁄2 Teaspoon, crushed
 Salt1⁄2 Teaspoon
 Ground black pepper1⁄16 Teaspoon
 Garlic1 Clove (5 gm), minced
 Chickpeas19 Ounce (1 Progresso Can)
 Lettuce leaves4
 Sliced provolone cheese4 Ounce, cut into 1/2 inch strips
 Sliced salami4 Ounce, rolled up
 Roasted peppers7 Ounce (Progresso, 1 Jar)
 Marinated artichoke hearts6 Ounce (Progresso, 1 Jar)
 Radish roses2

Nutrition Facts

Serving size: Complete recipe

Calories 3856 Calories from Fat 1440

% Daily Value*

Total Fat 166 g255.7%

Saturated Fat 35.1 g175.7%

Trans Fat 0 g

Cholesterol 99.3 mg

Sodium 3722.8 mg155.1%

Total Carbohydrates 473 g157.7%

Dietary Fiber 153.1 g612.4%

Sugars 61.4 g

Protein 164 g327.3%

Vitamin A 98.3% Vitamin C 120.5%

Calcium 221.2% Iron 511.2%

*Based on a 2000 Calorie diet


In a medium bowl combine olive oil, wine vinegar, Italian seasoning, salt, black pepper, and garlic.
Drain chick peas; add to dressing.
Mix lightly.
Cover and refrigerate at least 2 hours.
Just before serving, line a 2 1/2-quart serving bowl with lettuce leaves.
With a slotted spoon remove chick peas (reserving dressing) and place in the center of the lettuce-lined bowl.
Arrange provolone cheese, salami, roasted peppers, artichokes and radishes in any desired pattern around the chick peas.