Thu, May 24 2012
Amy's Antipasto Salad
Here's a great picnic salad and a wonderful appetizer!
Ingredients
2 celery hearts with greens
1/2 pepperoni, cubed
8 oz. provolone, cubed
4 oz. prosciutto, sliced thick, cubed
1 can black pitted olives, drained
2 small jars marinated artichokes, drained or 1 can artichoke hearts, drained
1 small jar Giardiniere (pickled vegetables), drained
1/2 C. green cracked olives, pitted if you can find them
4 oz. Soppresata (Italian ham), cubed
1/4 C. shredded carrots
4 stuffed pepper shooters with provolone and prosciutto
2 romaine hearts, cut into bite sized pieces (optional)
3 hard boiled eggs, quartered, for garnish
Nutrition Information
Serving Size 1 (132g)
Recipe makes 6 servings
Calories 412
Calories from Fat 265 (64%)
Amount Per Serving %DV
Total Fat 29.6g 45%
Saturated Fat 7.4g 37%
Monounsaturated Fat 9.6g
Polyunsaturated Fat 10.8g
Trans Fat 0.1g
Cholesterol 33mg 11%
Sodium 852mg 35%
Potassium 268mg 7%
Total Carbohydrate 25.0g 8%
Dietary Fiber 1.6g 6%
Sugars 1.5g
Protein 12.2g 24%
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1 C. balsamic vinegar
1/2 C. olive oil
4 Tbs. dried oregano
6 grinds black pepper
1 pinch salt
2 Tbs. onion powder
2 garlic cloves, grated
Directions
Combine dressing ingredients leaving oil for last. Set aside. If you don't want to make the dressing from scratch, use purchased Balsamic Vinaigrette Dressing.
In large bowl or on large serving platter start adding salad ingredients, leaving eggs for plating. Once assembled, pour dressing and toss to combine. Place eggs around platter. Serve with cheesy garlic bread or sliced Italian bread.
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