Antipasto Salad
You'll find all the wonderful flavors of Italian antipasto in this vegetable-packed side dish.
Prep Time:
20 mins
Total Time:
4 hrs 20 mins
Servings:
10 to 12 side-dish servings
Ingredients
-
2 medium tomatoes, cut into bite-size pieces (1-1/3 cups)
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1 small zucchini, sliced (1 cup)
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1 small yellow summer squash, sliced (1 cup)
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1 cup cauliflower flowerets
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1 cup broccoli flowerets
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1 small cucumber, sliced (1 cup)
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2 stalks celery, sliced (1 cup)
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1 medium green sweet pepper, cut into bite-size pieces (3/4 cup)
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1 medium carrot, sliced (1/2 cup)
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1/2 of a small red onion, sliced and separated into rings
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1/2 cup pitted ripe olives or pimiento-stuffed green olives
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1/2 cup pepperoncini salad peppers
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1 cup bottled Italian salad dressing
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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
Calories 186, Total Fat 15 g, Saturated Fat 4 g, Monounsaturated Fat 5 g, Polyunsaturated Fat 4 g, Cholesterol 21 mg, Sodium 987 mg, Carbohydrate 8 g, Total Sugar 5 g, Fiber 2 g, Protein 7 g. Daily Values: Vitamin A 0%, Vitamin C 51%, Calcium 3%, Iron 6%.
Percent Daily Values are based on a 2,000 calorie diet
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