7 May, 2014
Antipasto Salad (2)
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Antipasto Salad (2)
- 6 cups torn lettuce leaves
- 8 ounces hard salami, julienned
- 6 ounces provolone cheese, julienned
- 1 cup shredded mozzarella cheese
- 2 medium tomatoes, chopped
- 1 (6 ounce) can pitted ripe olives, drained, halved
- 1 tablespoon minced chives
- 1 (8 ounce) can tomato sauce
- 1/2 cup vegetable oil
- 1/4 cup red wine vinegar or cider vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
Antipasto Salad
Place the lettuce on a large serving platter. Arrange the salami, cheeses, tomatoes and olives over top. Sprinkle with chives.
In a blender, combine the remaining ingredients; cover and process until smooth. Drizzle over salad.
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
Nutrition Facts
Antipasto Salad (2)
Serves 8
| Amount Per Serving | ||
|---|---|---|
| Calories | 396.99 kcal | |
| % Daily Value* | ||
| Total Fat 34.6 g | 53.2% | |
| Saturated Fat 10.3 g | 51.5% | |
| Trans Fat 0.24 g | ||
| Cholesterol 57.75 mg | 19.3% | |
| Sodium 1078.51 mg | 44.9% | |
| Total Carbohydrate 6.8 g | 2.3% | |
| Dietary Fiber 2.03 g | 8.1% | |
| Sugars 3.08 g | ||
| Protein 15.85 g | ||
| Vitamin A 19.3 % | Vitamin C 9.08 % | |
| Calcium 29.16 % | Iron 12.21 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Beckies Kitchen
Source: Unknown