Antipasto Salad

Claudia

A traditional Italian salad, often found at special occasions, made with a variety of lettuces, fresh and brined vegetables, and Italian deli meats.

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Prep Time 20

Course Appetizer, Dinner, Lunch, meatless meal, pot luck, Salad

Cuisine American, Italian

Servings

Calories 298 kcal

Ingredients

1 head iceberg lettuce
1 head romaine lettuce
1 pint grape tomatoes
1 small red onion
1/2 pound kalamata olives
1/2 pound black olives
1/2 pound roasted red pepper or small bottle
1/2 pound pepperoncini or small bottle, brined small peppers
1/4 pound salami genoa
1/4 pound capicola italian ham
1/2 pound pepperoni (1) 8 ounce stick

Instructions

Rinse and dry the fresh vegetables
Use a slotted spoon to scoop out the bottled vegetables and drain
Slice the pepperoni
Serve family style with all the ingredients mixed together in a large bowl or use al large platter, cover it with mixed greens and add the ingredients one by one to make an attractive display.

Dressing Suggestion

Olive oil mixed with some pepperoncini brine, olive oil and red wine vinegar mixed or in cruets, Italian dressing. It is best to use a mild light dressing to highlight the flavors of the various ingredients.

Notes

We have listed this as a 10 person recipe. That is our guestimate if you are serving your antipasto salad as a meal on its own. If it is a side dish at a gathering it will feed many more.

Nutrition

Calories: 298kcalCarbohydrates: 11gProtein: 13gFat: 24gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 43mgSodium: 1927mgPotassium: 575mgFiber: 5gSugar: 4gVitamin A: 6491IUVitamin C: 41mgCalcium: 80mgIron: 2mg

Keyword dinner, easy dinners, fancy salads, holiday side dish, Italian salad, lunch, pot luck dish, salad for a gathering, salads with meat