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Antipasto Salad

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Ingredients

Adjust Servings:
1,1 cup romaine lettuce chopped tsp olive oil
1/4,1 cup chopped cherry tomatoes tsp red wine vinegar or vinegar brine from pepperoncini
1 thin slice red onion fresh black pepper
4 green pitted olives or black
1 pepperoncini sliced
1/4 cup roasted red pepper sliced (homemade or buy packed in water)
1/4 cup giardiniera used victoria brand
1/3 cup cucumbers peeled and sliced
1/4 cup polly-o part skim shredded mozzarella
1/2 oz 4 turkey pepperoni sliced thin
2 slices prosciutto di parma sliced

Nutritional information

Calories
Carbohydrates
19.5g
Protein
16g
Fat
16g
Saturated Fat
37.5g
Cholesterol
7.5mg
Sodium
3mg
Fiber
g
Sugar
g
Blue Smart Points
6
Green Smart Points
9
Purple Smart Points
6
Points +

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Antipasto Salad

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    Cuisine:

    This colorful, Italian Antipasto Salad is perfect for lunch and so easy to make!

    • 10 min
    • Serves 1
    • Easy

    Ingredients

    Directions

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    Chopped romaine hearts, shredded mozzarella, olives, prosciutto, turkey pepperoni, roasted red peppers, cucumbers, tomatoes, pepperoncini and Giardiniera (colorful vegetables in vinegar) this quick Italian antipasto salad requires no cooking, which makes it perfect to whip up or pack for lunch.,Once in a while, when we order pizza take-out and I prefer to have a salad, I usually get the antipasto salad. But dont be fooled, sometimes those salads can be more calories than the pizza! So I created my own, lighter Antipasto salad which is so easy, chances are you probably already have most of the ingredients.,Cold antipasto is usually the first course of an Italian meal, which consists of a variety of cold meats, cheeses, olives, roasted peppers, and a variety of colorful vegetables that have been pickled in vinegar known as Giardiniera and pepperoncini. This adds so much flavor to this salad, without tons of calories and because it is so flavorful, you really dont need to add a lot of oil or dressing. I make the quick dressing by using some of the vinegar from the jar of the pepperoncini, and just add a touch of olive oil and fresh cracked pepper and finito!,I love proscuitto but you can swap it for turkey pepperoni, ham or turkey for leaner options, or use Genoa salami or soppressata.,You can leave the meat out altogether and add chickpeas, marinated artichoke heats, more cheese and olives.,Sometimes I also add shredded carrots and sliced mushrooms, whatever you like.,Swap the mozzarella for provolone.,Greek Pasta Salad,Kale Salad with Quinoa and Cranberries,Zesty Lime Shrimp and Avocado Salad,Vegan Caesar Salad,Chickpea Salad with Cucumbers and Tomatoes


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    Steps

    1
    Done

    In a Small Bowl Add Vinegar or Brine from Pepperoncini, Add Black Pepper and Whisk in Oil

    2
    Done

    Drizzle Over Salad and Enjoy!

    Avatar Of Jing Carter

    Jing Carter

    Grill master creating perfectly seared meats with mouthwatering flavors.

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