Tossed Antipasto Salad Recipe


Cooking Time15 MinDifficulty LevelEasy
Health IndexAverageServings6
VegetarianMain Ingredient
Interest Group


 Sliced carrots1 Cup (16 tbs)
 Cauliflowerets1 Cup (16 tbs)
 Tomatoes2 Medium, cut into wedges
 Pitted black olives1 Cup (16 tbs)
 Italian salad dressing8 Ounce (1 Bottle)
 Chopped iceberg lettuce4 Cup (64 tbs)

Nutrition Facts

Serving size

Calories 185 Calories from Fat 135

% Daily Value*

Total Fat 16 g24.3%

Saturated Fat 1.7 g8.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 874.2 mg36.4%

Total Carbohydrates 12 g3.9%

Dietary Fiber 2.1 g8.2%

Sugars 6.5 g

Protein 1 g2.9%

Vitamin A 79.9% Vitamin C 25.8%

Calcium 2.6% Iron 3.8%

*Based on a 2000 Calorie diet


Cook carrots and cauliflower in a small amount of water in saucepan just until tender-crisp; drain.
Combine with tomatoes and olives in bowl.
Add salad dressing to vegetable mixture; mix gently.
Marinate, covered, in refrigerator for several hours to overnight.
Drain, reserving marinade.
Combine vegetables with lettuce in bowl.
Serve with reserved marinade.