2 June, 2014
Antipasto Salad Platter
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Antipasto Salad Platter
- 1 small clove garlic, finely chopped
- 2 tablespoons balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1 tablespoon chopped fresh basil
- Salt and freshly ground black pepper
- 1 (5 ounce) package Dole® Italian Blend
- 1 (6 ounce) jar artichoke hearts, packed in water, halved
- 1 cup Dole® Broccoli Florets, blanched (optional)
- 4 ounces light mozzarella cheese, cut into 1/2-inch cubes
- 1/2 cup thinly sliced red onion
- 8 strawberry tomatoes, halved
- 12 large pitted black olives
- 3 ounces light dry salami, cut into strips
- 1/2 medium red bell pepper, cut into thin strips
Antipasto Salad Platter
Whisk garlic, vinegar, and oil in a small bowl. Add basil, and season with salt and pepper.
Combine salad blends and vinaigrette in large bowl; toss to coat.
Arrange salad blend on platter and arrange remaining ingredients around the 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 Platter
Serves 4
| Amount Per Serving | ||
|---|---|---|
| Calories | 390.74 kcal | |
| % Daily Value* | ||
| Total Fat 29.29 g | 45.1% | |
| Saturated Fat 9.0 g | 45% | |
| Trans Fat 0.1 g | ||
| Cholesterol 48.19 mg | 16.1% | |
| Sodium 940.71 mg | 39.2% | |
| Total Carbohydrate 20.3 g | 6.8% | |
| Dietary Fiber 6.56 g | 26.2% | |
| Sugars 9.68 g | ||
| Protein 14.8 g | ||
| Vitamin A 21.11 % | Vitamin C 65.72 % | |
| Calcium 23.74 % | Iron 13.15 % | |
* 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