Antipasto Salad
Quick and hearty antipasto salad is filled with cured meats and veggies and lightly dressed with your favorite Italian dressing!
Servings: 4 (main dish servings)
Equipment
- large salad bowls
- salad tongs
- salad spinner
Ingredients
- 8 cups chopped Romaine
- 6 ounces salami, chopped
- 4 ounces mozzarella pearls
- 1 (6 ounce) can black olives, drained
- 1 cup cherry or grape tomatoes
- ½ cup roasted red bell peppers roughly chopped
- ½ cup sliced pepperoncini
- ¼ cup thinly sliced red onion
- ¼ cup grated Parmesan cheese
- your favorite Italian dressing
Instructions
- Place the lettuce in a large bowl. Arrange remaining ingredients as desired. Serve with dressing on the side.
Notes
Make ahead of time. Store all the components separately to ensure the salad will be the freshest possible when you toss everything together.
STORE. Cover and store in the refrigerator for up to 3 days. Keep in mind the lettuce will begin to wilt and get soggy the longer it sits.
Nutrition
Calories: 305kcal | Carbohydrates: 8g | Protein: 19g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 49mg | Sodium: 1332mg | Potassium: 561mg | Fiber: 3g | Sugar: 3g | Vitamin A: 8695IU | Vitamin C: 31mg | Calcium: 218mg | Iron: 2mg