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Antipasto Salad with Garlic Dressing

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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

Ingredients

Salad
15 ½ 448
OUNCES ML/G CHICKPEAS (GARBANZO BEANS)
can, drained
6 ½ 187.9
OUNCES ML/G ARTICHOKE HEARTS
marinated
½ 118
CUP ML SWEET RED BELL PEPPERS
roasted
¼ 59
CUP ML BLACK OLIVES
pitted, drained, sliced *
2 2
BUNCHES BUNCHES ROMAINE LETTUCE
torn into bite-size pieces *
½ 118
CUP ML SALAMI
low-fat, sliced *
½ 118
CUP ML MOZZARELLA CHEESE
part-skim *
¼ 59
CUP ML PARMESAN CHEESE
freshly grated
Garlic dressing
2 3E+1
TABLESPOONS ML OLIVE OIL
1 15
TABLESPOON ML TARRAGON VINEGAR
1 ½ 7.5
TEASPOONS ML TARRAGON VINEGAR
¼ 1.3
TEASPOON ML PREPARED MUSTARD
¼ 1.3
TEASPOON ML WORCESTERSHIRE SAUCE
1 1
EACH EACH GARLIC CLOVES
crushed
1 1
DASH DASH BLACK PEPPER *

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 123 38% 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?
Low Cholesterol, Trans-fat Free, Good source of fiber
 

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