Italian Antipasto Salad
|Canned chickpeas||20 Ounce|
|Salad dressing||1⁄4 Cup (4 tbs) (Home Style, Adjust Quantity As Needed)|
|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|
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.
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