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Italian Antipasto Salad

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Ingredients
  Romaine head 1
  Canned chickpeas 20 Ounce
  Salad dressing 1⁄4 Cup (4 tbs) (Home Style, Adjust Quantity As Needed)
  Cantaloupe 1 Small
  Thinly sliced salami 1⁄4 Pound
  Canned pitted ripe olives 4 1⁄2 Ounce, drained (1 Can)
  Red pepper 1 , halved, seeded and cubed
  Green pepper 1 , halved, seeded and cubed
Directions

1. Wash and trim romaine; drain well. Slice thinly, crosswise. Store in a plastic bag.
2. Drain chickpeas and place in a bowl. Add 1/3 cup of Home-Style Salad Dressing and toss to coat evenly; cover the bowl with plastic wrap and chill.
3. When ready to assemble salad: Line a long salad bowl with shredded romaine. Seed and pare cantaloupe; cut into very thin slices and halve.
4. Arrange the cantaloupe, salami, chickpeas, olives and peppers on lettuce. Pass remaining dressing separately.

Recipe Summary

Cuisine: 
Italian
Course: 
Appetizer
Dish: 
Salad
Ingredient: 
Cantaloupe

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Average: 4.2 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1656 Calories from Fat 505

% Daily Value*

Total Fat 59 g91.2%

Saturated Fat 8.7 g43.7%

Trans Fat 0 g

Cholesterol 64.5 mg21.5%

Sodium 3762.5 mg156.8%

Total Carbohydrates 242 g80.5%

Dietary Fiber 43.6 g174.6%

Sugars 84.1 g

Protein 55 g110.3%

Vitamin A 1444.7% Vitamin C 1034.6%

Calcium 40.6% Iron 60%

*Based on a 2000 Calorie diet

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Italian Antipasto Salad Recipe