Description
A fresh and colorful Chopped Antipasto Salad with a variety of flavorful ingredients.
Ingredients
Scale
- 3 heads romaine lettuce
- 6 oz. can black olives
- 3 oz. sliced pepperoni
- 14 oz. can hearts of palm
- 3 T chopped peperoncini peppers
- 6 string cheese, sliced
- 3 T capers
- 1/3 cup garlicky Italian salad dressing
Instructions
- Tear or chop romaine lettuce, then crisp in ice cold water in a salad spinner while you prep other ingredients. (Crisp lettuce in a bowl, drain, and dry with paper towels if you don’t have a salad spinner.)
- Drain black olives and cut in half.
- Slice pepperoni in half.
- Drain hearts of palm, slice, and cut larger slices in half.
- Chop up sliced peperoncini peppers. (If you don’t have sliced peppers, cut off ends of peppers, drain, remove seeds, and then chop.)
- Slice mozzarella sticks into rounds.
- Measure out capers.
- Drain lettuce and spin until it’s very dry. Put in large mixing bowl.
- Add salad dressing and toss until the lettuce is well-coated with dressing.
- Add other ingredients as desired and toss again.
- Season the Chopped Antipasto Salad with a generous amount of freshly-ground black pepper and serve in large salad bowl or on individual serving plates.
Notes
- Feel free to add other ingredients as desired.
- Prep Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 25mg