Description
Chopped romaine hearts, shredded mozzarella, olives, prosciutto, turkey pepperoni, roasted red peppers, cucumbers, tomatoes, pepperoncini and Giardiniera (colorful vegetables in vinegar) – this quick Italian antipasto salad requires no cooking, which makes it perfect to whip up or pack for lunch.
Yield: 1serving | Serving Size: 1salad
Ingredients
1cupromaine lettuce, chopped
1/4cupchopped cherry tomatoes
1thin slice red onion
4green pitted olives, or black
1pepperoncini, sliced
1/4cuproasted red pepper, sliced (homemade, or buy packed in water)
1/4cupGiardiniera, I used Victoria brand
1/3cupcucumbers, peeled and sliced
1/4cupPolly-o part skim shredded mozzarella
1/2oz4 turkey pepperoni, sliced thin
2slicesProsciutto, Di Parma, sliced
For the vinaigrette:
1tspolive oil
1tspred wine vinegar or vinegar brine from pepperoncini
fresh black pepper
Instructions
Place the lettuce on a large dish and top with meats, vegetables and cheese.
- In a small bowl add vinegar or brine from pepperoncini, add black pepper and whisk in oil.
Drizzle over salad and enjoy!
Last Step:
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Nutrition
Serving: 1salad, Calories: 254kcal, Carbohydrates: 19.5g, Protein: 16g, Fat: 16g, Cholesterol: 37.5mg, Fiber: 7.5g, Sugar: 3g
