ANTIPASTO SALAD

254 Cals 16 Protein 19.5 Carbs 16 Fats
PREP TIME:
10 mins
TOTAL TIME:
10 mins
YIELD:1 SERVING
COURSE:Lunch, Salad
CUISINE:Italian
This colorful, Italian Antipasto Salad is perfect for lunch and so easy to make!
INGREDIENTS
1 cup romaine lettuce, chopped
1/4 cup chopped cherry tomatoes
1 thin slice red onion
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, I 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
For the vinaigrette:
1 tsp olive oil
1 tsp red wine vinegar or vinegar brine from pepperoncini
fresh black pepper
INSTRUCTIONS
Place the lettuce on a large dish and top with meats, vegetables and cheese.
In a small bowl add vinegar or brine from pepperoncini, add black pepper and whisk in oil.
Drizzle over salad and enjoy!
Serving: 1salad, Calories: 254kcal, Carbohydrates: 19.5g, Protein: 16g, Fat: 16g, Cholesterol: 37.5mg, Fiber: 7.5g, Sugar: 3gBlue Smart Points:6Green Smart Points:6Purple Smart Points:6Points +:7