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
Amount Per Serving
Calories185
% Daily Value *
Total Fat13g20%
Saturated Fat3g15%
Cholesterol12mg4%
Sodium444mg19%
Total Carbohydrate11g4%
Dietary Fiber3g12%
Sugars3g
Protein7g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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.
