Antipasto Salad

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

Recipe from Midwest Living
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  • 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
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In a very large bowl*, combine all of the ingredients, tossing to coat mixture with dressing.
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.


  • *

    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, Monounsaturated 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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