Antipasto ingredients are sliced and diced to make this substantial salad. I like to buy sliced meat from the deli and chop it all so we can get a bit of everything in each bite. —Kim Molina, Duarte, California
In a large bowl, combine the first 11 ingredients. For dressing, in a small bowl, whisk the oil, vinegar, salt and pepper. Pour over salad; toss to coat. Sprinkle with cheese. Top with pepperoncini, if desired.
Nutrition Facts
0 servings
Serving size
Amount per serving
Calories185
% Daily Value *
Total Fat13g17%
Saturated Fat 3g15%
Cholesterol12mg4%
Sodium444mg20%
Total Carbohydrate11g4%
Dietary Fiber 3g11%
Total Sugars 3g
Protein7g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
3cupstorn romaine
1can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1jar (6-1/2 ounces) marinated artichoke hearts, drained and chopped
1medium green pepper, chopped
2medium tomatoes, chopped
1can (2-1/4 ounces) sliced ripe olives, drained
5slices deli ham, chopped
5thin slices hard salami, chopped
5slices pepperoni, chopped
3slices provolone cheese, chopped
2green onions, chopped
¼cupolive oil
2tbspred wine vinegar
¼tspsalt
⅛tsppepper
2tbspgrated Parmesan cheese
Pepperoncini, optional
Directions
1
In a large bowl, combine the first 11 ingredients. For dressing, in a small bowl, whisk the oil, vinegar, salt and pepper. Pour over salad; toss to coat. Sprinkle with cheese. Top with pepperoncini, if desired.