Antipasto Salad

Add something hearty to your family's Italian cuisine! Serve this antipasto salad that can be ready in less than an hour.

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  • prep time 20 min
  • total time 50 min
  • ingredients 14
  • servings 6
 

Ingredients

Dressing

1/3
cup red wine vinegar
1/2
cup olive or vegetable oil
1
teaspoon Dijon mustard
1
teaspoon dried Italian seasoning
1/2
teaspoon salt
1/4
teaspoon sugar
1/8
teaspoon pepper
2
garlic cloves, minced, or 1 teaspoon chopped garlic in water (from 4.5-oz. jar)

Salad

6
cups torn leaf lettuce
12
thin slices provolone cheese
1
(3.5-oz.) pkg. giant-sized sliced pepperoni
2
large tomatoes, cut into wedges
8
large fresh mushrooms, sliced
8
large pitted ripe olives

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In small jar with tight-fitting lid, combine all dressing ingredients; shake well. Let stand at room temperature for 30 minutes to blend flavors.
  • 2 To serve, place lettuce on large serving platter. Cut cheese slices in half. Roll cheese and pepperoni slices into cones. Arrange cheese and pepperoni cones, tomatoes, mushrooms and olives over lettuce. Drizzle with dressing.
  • 1 In small jar with tight-fitting lid, combine all dressing ingredients; shake well. Let stand at room temperature for 30 minutes to blend flavors.
  • 2 To serve, place lettuce on large serving platter. Cut cheese slices in half. Roll cheese and pepperoni slices into cones. Arrange cheese and pepperoni cones, tomatoes, mushrooms and olives over lettuce. Drizzle with dressing.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
390
(
Calories from Fat
310),
% Daily Value
Total Fat
34g
34%
(Saturated Fat
10g,
10%
),
Cholesterol
35mg
35%;
Sodium
850mg
850%;
Total Carbohydrate
8g
8%
(Dietary Fiber
2g
2%
  Sugars
4g
4%
),
Protein
13g
13%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
0%;
Calcium
25%;
Iron
10%;
Exchanges:
1 1/2 Vegetable; 1 1/2 High-Fat Meat; 4 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.