Antipasto Salad
Recipe from Midwest Living

You'll find all the wonderful flavors of Italian antipasto in this vegetable-packed side dish.


Antipasto Salad

by 1  person


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Ingredients
  • 2   medium 
    tomatoes, cut into bite-size pieces (1-1/3 cups)
  • 1   small 
    zucchini, sliced (1 cup)
  • 1   small 
    yellow summer squash, sliced (1 cup)
  • 1   cup 
    cauliflower flowerets
  • 1   cup 
    broccoli flowerets
  • 1   small 
    cucumber, sliced (1 cup)
  • 2   stalks 
    celery, sliced (1 cup)
  • 1   medium 
    green sweet pepper, cut into bite-size pieces (3/4 cup)
  • 1   
    carrot, sliced (1/2 cup)
  • 1/2  
    red onion, sliced and separated into rings
  • 1/2  cup medium 
    pitted ripe olives or pimiento-stuffed green olives
  • 1/2  cup 
    pepperoncini salad peppers
  • 1   cup 
    bottled Italian salad dressing
  • 1  8  ounce package 
    sliced salami, cut into bite-size pieces
Directions
1.
In a very large bowl*, combine all of the ingredients, tossing to coat mixture with dressing.
2.
Cover and chill in the refrigerator for at least 4 hours or up to 24 hours, tossing occasionally. Makes 10 to 12 side-dish servings.
Note
  • * If you combine and seal all the ingredients in a large, heavy plastic bag, simply turn the bag occasionally, instead of tossing the ingredients.
Nutrition information
Per Serving: cal. (kcal) 186, Fat, total (g) 15, chol. (mg) 21, sat. fat (g) 4, carb. (g) 8, Monosaturated fat (g) 5, Polyunsaturated fat (g) 4, fiber (g) 2, sugar (g) 5, pro. (g) 7, vit. A (IU) 1166, vit. C (mg) 30, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 32, Cobalamin (Vit. B12) (g) 0, sodium (mg) 987, Potassium (mg) 367, calcium (mg) 30, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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