- Recipes Home
- Interest Groups
Antipasto Salad Toss Recipe
|Romaine lettuce||2 , chopped|
|Genoa salami||1⁄2 Pound, diced (Preferably In 1 Chunk From The Deli Counter)|
|Vegetable||2 Cup (32 tbs), coarsely chopped (Hot Pickled Vegetable Salad)|
|Black olives||12 , pitted and coarsely chopped (Like Kalamata)|
|Green olives||12 , pitted and coarsely chopped (Jumbo Variety)|
|Roasted red peppers||8 Ounce, drained, diced (Or 1 Small Jar)|
|Balsamic vinegar||2 Tablespoon|
|Oil||1⁄4 Cup (4 tbs)|
Calories 329 Calories from Fat 227
% Daily Value*
Total Fat 26 g39.8%
Saturated Fat 6.7 g33.3%
Trans Fat 0 g
Cholesterol 36.7 mg
Sodium 1017.1 mg42.4%
Total Carbohydrates 14 g4.7%
Dietary Fiber 4.2 g16.9%
Sugars 3.1 g
Protein 10 g20.4%
Vitamin A 246.5% Vitamin C 83.8%
Calcium 5% Iron 7.9%
*Based on a 2000 Calorie diet
1) Cut the vegetables, as desired.
2) In a salad bowl, combine salami, lettuce, pickled vegetables, red peppers, artichokes and olives.
3) Drizzle everyting with oil and vinegar.
4) Toss well as season with salt and pepper.
5) Serve as an appetizer.