Side Dishes

Vegetarian Antipasto Salad

Name: Vegetarian Antipasto Salad
Yield: 4 servings

Cured meats and smoked fish are common antipasti, but this antipasto salad is vegetarian.

Makes

4 servings

Total Time

15 minutes

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Ingredients

COMBINE:

6 cups chopped romaine lettuce

½ cup diced provolone

½ cup sliced marinated artichoke hearts

½ cup sliced jarred roasted red peppers

⅓ cup banana pepper rings

¼ cup pitted and sliced kalamata olives

WHISK:

1 Tbsp. white wine vinegar

1 Tbsp. extra-virgin olive oil

Salt and black pepper to taste

Test Kitchen Approved

Instructions

Combine romaine, provolone, artichoke hearts, red peppers, banana peppers, and olives in a large bowl.

Whisk together vinegar and oil; season with salt and black pepper. Toss salad with vinaigrette and serve immediately.

Test Kitchen Approved

Nutritional Facts

Per serving

Calories: 155

% Daily Value*

Total Fat 11g 16%

Saturated Fat 3g 15%

Cholesterol 11mg 3%

Sodium 415mg 17%

% Daily Value*

Carbs 8g 2%

Fiber 2g 8%

Protein 6g

*Percent Daily Values are based on a 2,000 calorie diet.

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Vegetarian Antipasto Salad

Ingredients

Instructions

Nutritional Facts

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