Antipasto Salad
It’s easy to turn the ingredients of the quintessential antipasto platter into a great big salad with the addition of leafy greens and other vegetables.
Servings
about 15 cups
Prep Time
30 minutes
Total Time
30 minutes
Ingredients
- 1/4cup extra-virgin olive oil
- 3tablespoons red-wine vinegar
- 1/2teaspoon dried oregano
- 1/2teaspoon ground pepper
- 6cups torn escarole
- 2cups torn radicchio
- 1pint cherry tomatoes, halved
- 115-ounce can no-salt-added chickpeas, rinsed
- 1/2English cucumber, halved and sliced
- 1cup slivered fennel
- 3/4cup diced fresh mozzarella (4 ounces)
- 1/2cup chopped marinated artichoke hearts
- 1/2cup sliced pepperoncini
- 1/2cup halved and sliced radishes
- 1/2cup sliced salami (2 ounces)
- 1/4cup sliced ripe black olives
Instructions
- Whisk oil, vinegar, oregano and pepper in a large bowl. Add escarole, radicchio, tomatoes, chickpeas, cucumber, fennel, mozzarella, artichoke hearts, pepperoncini, radishes, salami and olives. Toss to coat.
Nutrition Facts
Per serving (recipe makes about 15 cups)
| Calories | 324kcal |
|---|---|
| Carbohydrate Total | 22g |
| Total Sugars | 4g |
| Added Sugars | 0g |
| Fiber | 7g |
| Total Fat | 21g |
| Saturated Fat | 6g |
| Mono Saturated Fat | 11g |
| Cholesterol | 26mg |
| Sodium | 581mg |
| Protein | 13g |
| Potassium | 717mg |
| Calcium | 196mg |
| Folate | 116mcg |
| Omega-6 | 1g |
| Vitamin B12 | 1mcg |
| Vitamin E | 4mg |
| Zinc | 2mg |
| Vitamin B3 | 1mg |
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