Antipasto Salad
This Recipe Serves 4
Ingredients
Salad
1 10-ounce bag romaine lettuce
8 ounces low-sodium deli style turkey, cut into strips
2 slices reduced-fat provolone cheese, cut into ½-inch strips
1 tablespoon freshly grated Parmesan cheese
¼ cup green olives, pitted and chopped
¼ cup sundried tomatoes
2 jarred roasted red peppers, cut into ½-inch strips
Dressing
¼ cup red wine vinegar
2 tablespoons olive oil
½ teaspoon Dijon mustard
¼ teaspoon freshly ground black pepper
1 shallot, minced
1 10-ounce bag romaine lettuce
8 ounces low-sodium deli style turkey, cut into strips
2 slices reduced-fat provolone cheese, cut into ½-inch strips
1 tablespoon freshly grated Parmesan cheese
¼ cup green olives, pitted and chopped
¼ cup sundried tomatoes
2 jarred roasted red peppers, cut into ½-inch strips
Dressing
¼ cup red wine vinegar
2 tablespoons olive oil
½ teaspoon Dijon mustard
¼ teaspoon freshly ground black pepper
1 shallot, minced
Instructions
- In a salad bowl, mix together all salad ingredients
- In a small bowl, whisk together dressing ingredients. Pour over salad and toss to coat.
MAKE IT GLUTEN-FREE: Confirm ingredients are gluten-free and this recipe can be made gluten-free.
Nutritional Facts
Serving Size: 2 cups
- Calories210
- Carbohydrate9 g
- Protein19 g
- Fat11.0 g
- Saturated Fat2.5 g
- Sugar5 g
- Dietary Fiber3 g
- Cholesterol40 mg
- Sodium395 mg
- Potassium550 mg
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