From The Recipe Critic
Italian Antipasto Salad
- Time
- 20 min
- Makes
- 8
- Ingredients
- 13
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Ingredients
- 3 cups chopped romaine
- ½ cup halved green olives
- ½ cup medium black olives
- ½ cup halved cherry tomatoes
- ½ cup mini pepperoni
- ¼ cup chopped jarred roasted red peppers
- 8 ounces Genoa salami (cut into bite-sized pieces)
- ½ cup mozzarella cheese pearls
- 1 (13-ounce) can quartered artichoke hearts
- 8 ounces diced provolone cheese (cut into bite-sized pieces)
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Italian seasoning
Nutrition
- Calories
- 363 kcal
- Fat
- 31 g
- Serving size
- 1 serving
- Fiber
- 1 g
- Sugar
- 1 g
- Sodium
- 1329 mg
- Protein
- 17 g
- Trans fat
- 0.1 g
- Cholesterol
- 54 mg
- Carbohydrate
- 4 g
- Saturated fat
- 12 g
- Unsaturated fat
- 18 g
As published by The Recipe Critic.
The method
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