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Tossed Antipasto Salad Recipe
|Sliced carrots||1 Cup (16 tbs)|
|Cauliflowerets||1 Cup (16 tbs)|
|Tomatoes||2 Medium, cut into wedges|
|Pitted black olives||1 Cup (16 tbs)|
|Italian salad dressing||8 Ounce (1 Bottle)|
|Chopped iceberg lettuce||4 Cup (64 tbs)|
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
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.