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Progresso Antipasto Salad

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  Olive oil 1⁄3 Cup (5.33 tbs) (Progresso)
  Wine vinegar 3 Tablespoon (Progresso)
  Italian seasoning 1⁄2 Teaspoon, crushed
  Salt 1⁄2 Teaspoon
  Ground black pepper 1⁄16 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Chickpeas 19 Ounce (1 Progresso Can)
  Lettuce leaves 4
  Sliced provolone cheese 4 Ounce, cut into 1/2 inch strips
  Sliced salami 4 Ounce, rolled up
  Roasted peppers 7 Ounce (Progresso, 1 Jar)
  Marinated artichoke hearts 6 Ounce (Progresso, 1 Jar)
  Radish roses 2

In a medium bowl combine olive oil, wine vinegar, Italian seasoning, salt, black pepper, and garlic.
Drain chick peas; add to dressing.
Mix lightly.
Cover and refrigerate at least 2 hours.
Just before serving, line a 2 1/2-quart serving bowl with lettuce leaves.
With a slotted spoon remove chick peas (reserving dressing) and place in the center of the lettuce-lined bowl.
Arrange provolone cheese, salami, roasted peppers, artichokes and radishes in any desired pattern around the chick peas.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3856 Calories from Fat 1440

% Daily Value*

Total Fat 166 g255.7%

Saturated Fat 35.1 g175.7%

Trans Fat 0 g

Cholesterol 99.3 mg33.1%

Sodium 3722.8 mg155.1%

Total Carbohydrates 473 g157.7%

Dietary Fiber 153.1 g612.4%

Sugars 61.4 g

Protein 164 g327.3%

Vitamin A 98.3% Vitamin C 120.5%

Calcium 221.2% Iron 511.2%

*Based on a 2000 Calorie diet

Progresso Antipasto Salad Recipe