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    Home » Recipes » Appetizers

    Published: Feb 27, 2015 · Updated: Apr 19, 2022

    Italian Antipasto Salad

    Antipasto-Salad

    Crisp romaine lettuce, crunchy carrots, tangy pepperoncini and roasted peppers, salty turkey pepperoni, and a sprinkle of mozzarella cheese makes this a colorful and tasty salad for any night of the week.

     Antipasto-Salad

    Antipasto salad is typically served as your appetizer before your pasta at an Italian restaurant. It is usually a great and healthy option when going out to eat. However, (as much as I love it) the salami and pepperoni and cheese have got to go. Or just leave a few pieces (moderation ;)). This version substitutes those heavier meats and cheeses with turkey pepperoni, cubed ham, and sprinkle of mozzarella cheese. And with all those colorful veggies, pepperoncini vinaigrette, dinner is served with a flip of your whisk and a toss of a salad! And of course to make this a full meal I would add some soup such as minestrone or some whole wheat pasta and marinara.

     

    As you know, I LOVE Italian food and this salad is definitely a favorite of mine to order out. But as always I like to dine in a tad bit more. I like knowing where all my ingredients come from.

     

    And as my grandma always says, “Mangiare! Mangiare!”

     Antipasto-Salad

    Serves 4: Calories: 188, Fat: 12g, Sodium: 569, Carbs: 9, Fiber: 2.7g, Protein: 11g

     

    You need:

    1 large head of romaine lettuce, chopped and rinsed

    ½ cup of sliced carrots

    ¼ cup of red onion

    6 pepperoncini’s

    ⅓ cup halved black olives

    ⅓ cup cubed ham

    25 slices of Hormel’s Turkey Pepperoni, sliced in half

    ½ cup cherry tomatoes, halved

    ⅓ cup reduced fat shredded mozzarella cheese

    Dressing:

    ½ cup of pepperoncini juice

    1 tbs of apple cider vinegar

    ¼ teaspoon cayenne

    2 tbs extra virgin olive oil

    Salt and pepper

     

    Directions:

     Prep all the veggies

     In a large salad bowl, toss romaine with all other veggies

     Toss in the meats and cheese

     In a medium sized bowl or a Mason jar, whisk (or shake) all dressing ingredients!

     Toss 8 tbs of the dressing with the salad (if serving immediately) if not, serve dressing on the side! (2 tbs per serving)

     Mangiare!

    Antipasto-Salad

    « The Kitcheneer's Weekly Meal Plan {Week 5}
    Fettuccine with Roasted Eggplant »

    Reader Interactions

    Comments

    1. A. Blake says

      March 27, 2015 at 4:22 pm

      I know what I'll be having for dinner tonight!

      Reply
    2. The Wellness Wife says

      March 03, 2015 at 1:56 pm

      Yum! I love a good antipasto. Hard to find down here in not-so-Italian Virginia. Your dressing sounds delicious. Your nonna would be proud! Did she call it "antipast?" Mine did.

      Reply
    3. kudoskitchen says

      March 02, 2015 at 7:28 am

      Oh the freshness of this has my mouth watering. I love a good antipasto!

      Reply
    4. Nutmeg Nanny says

      March 02, 2015 at 12:39 am

      So good! Antipasto salad is my hands down favorite!

      Reply
    5. Paula - bell'alimento says

      March 01, 2015 at 3:26 pm

      No reason to go out when you can make this at home!

      Reply
    6. Heather | girlichef.com says

      March 01, 2015 at 12:48 pm

      This is definitely my kind of salad (but I don't have the heart to kick out the salami and cheese....or is it the willpower)! It looks so tasty.

      Reply
    7. christine (@foodyschmoody) says

      March 01, 2015 at 12:28 pm

      Great recipe for having that restaurant antipasto at home!

      Reply
    8. Lauren Kelly (Lauren Kelly Nutrition) says

      February 28, 2015 at 10:42 am

      This salad is gorgeous! Such a great idea to put all of our favorites from antipasto in a salad!

      Reply
    9. Martha @ A Family Feast says

      February 27, 2015 at 9:10 pm

      I've been craving a good antipasto salad...and now, after seeing yours, I'm REALLY craving one! Looks delicious!

      Reply

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    Hi! I'm Amanda. Nice to Meet You! TI am a full time systems engineer by day and recipe developer/food photographer by night (and weekends). My husband Jake and I live in Virginia. Favorite things are books, traveling, and coffee ☕️.

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