Antipasto Salad

Name: Antipasto Salad
Prep time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 1 cup romaine lettuce (chopped); 1/4 cup chopped cherry tomatoes; 1 thin slice red onion; 4 green pitted olives (or black); 1 pepperoncini (sliced); 1/4 cup roasted red pepper (sliced (homemade, or buy packed in water)); 1/4 cup Giardiniera (I used Victoria brand); 1/3 cup cucumbers (peeled and sliced); 1/4 cup Polly-o part skim shredded mozzarella; 1/2 oz 4 turkey pepperoni, sliced thin; 2 slices Prosciutto (Di Parma, sliced); 1 tsp olive oil; 1 tsp red wine vinegar or vinegar brine from pepperoncini; fresh black pepper

This colorful, Italian Antipasto Salad is perfect for lunch and so easy to make!

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Total

10 min

Servings

1

Difficulty

Medium

Est. Cost

$26–$43

Recipe Source

View original recipe

From Skinnytaste

Ingredients

1 cup romaine lettuce (chopped)
1/4 cup chopped cherry tomatoes
1 thin slice red onion
4 green pitted olives (or black)
1 pepperoncini (sliced)
1/4 cup roasted red pepper (sliced (homemade, or buy packed in water))
1/4 cup Giardiniera (I used Victoria brand)
1/3 cup cucumbers (peeled and sliced)
1/4 cup Polly-o part skim shredded mozzarella
1/2 oz 4 turkey pepperoni, sliced thin
2 slices Prosciutto (Di Parma, sliced)
1 tsp olive oil
1 tsp red wine vinegar or vinegar brine from pepperoncini
fresh black pepper

14 Ingredients

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Instructions

1
Place the lettuce on a large dish and top with meats, vegetables and cheese.
2
In a small bowl add vinegar or brine from pepperoncini, add black pepper and whisk in oil.
3
Drizzle over salad and enjoy!