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Antipasto Salad with Garlic Dressing

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Recipe

This salad is pretty hardy, but to turn it into a main dish salad, just add pasta shells, bows, or tortellini.

 

Yield

8 servings

Prep

20 min

Cook

0 min

Ready

20 min
Low Cholesterol, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
Salad
15 ½ ounces chickpeas (garbanzo beans)
can, drained
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6 ½ ounces artichoke hearts
marinated
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½ cup sweet red bell peppers
roasted
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¼ cup black olives
pitted, drained, sliced
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2 bunches romaine lettuce
torn into bite-size pieces
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½ cup salami
low-fat, sliced
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½ cup mozzarella cheese
part-skim
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¼ cup Parmesan cheese
freshly grated
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Garlic dressing
2 tablespoons olive oil
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1 tablespoon tarragon vinegar
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1 ½ teaspoons tarragon vinegar
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¼ teaspoon prepared mustard
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¼ teaspoon worcestershire sauce
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1 each garlic cloves
crushed
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1 dash black pepper
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Ingredients

Amount Measure Ingredient Features
Salad
448 ml/g chickpeas (garbanzo beans)
can, drained
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187.9 ml/g artichoke hearts
marinated
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118 ml sweet red bell peppers
roasted
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59 ml black olives
pitted, drained, sliced
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2 bunches romaine lettuce
torn into bite-size pieces
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118 ml salami
low-fat, sliced
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118 ml mozzarella cheese
part-skim
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59 ml Parmesan cheese
freshly grated
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Garlic dressing
3E+1 ml olive oil
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15 ml tarragon vinegar
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7.5 ml tarragon vinegar
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1.3 ml prepared mustard
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1.3 ml worcestershire sauce
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1 each garlic cloves
crushed
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1 dash black pepper
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Directions

Salad: Place beans, artichoke hearts, roasted peppers and olives in salad bowl; add lettuce.

Pour salad dressing over all and toss well.

Arrange salami on salad greens. Sprinkle both cheeses over top.

Dressing: Shake all ingredients in tightly covered jar.

Makes about ¼ cup dressing.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 86g (3.0 oz)
Amount per Serving
Calories 12338% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 244mg 10%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 13%
Sugars g
Protein 10g
Vitamin A 7% Vitamin C 25%
Calcium 7% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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