Antipasto Salad
The ease of making this Antipasto Salad makes it a dream come true side for dinner or an appetizer for a crowd!
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Ingredients
- 1 head or 2 hearts of Romaine lettuce
- 4 ounces sliced salami
- 4 ounces sliced prosciutto
- ¼ cup Kalamata olives
- 4 ounces roasted red peppers, coarsely chopped (jarred or homemade)
- 4 ounces marinated artichoke hearts, drained
- 4 ounces mozzarella
- 4 to 6 small pepperoncini peppers
- ⅓ cup Dijon vinaigrette
Instructions
- In a large salad bowl or platter, build the salad by layering the lettuce, salami, prosciutto, Kalamata olives, red peppers, artichoke hearts, mozzarella, and pepperoncini peppers.
- Drizzle Dijon vinaigrette over the top and toss to combine.
Nutrition
Serving: 1 serving | Calories: 327kcal | Carbohydrates: 7g | Protein: 13g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 42mg | Sodium: 1098mg | Potassium: 429mg | Fiber: 3g | Sugar: 2g | Vitamin A: 9554IU | Vitamin C: 22mg | Calcium: 149mg | Iron: 2mg
