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Vegetarian Antipasto Salad

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Anonymous (not verified)
Ingredients
  Zucchini 1 Medium
  Cauliflower flowerets 1 Cup (16 tbs)
  Green onion 1
  Italian salad dressing 3⁄4 Cup (12 tbs)
  Salami slice 6
  Provolone cheese 4 Ounce
  Tomatoes 2 Medium
  Ripe avocado 1
  Head of lettuce 1 Small
  Grated parmesan cheese 1 Tablespoon
Directions

Combine zucchini, cauliflower, and green onion in a shallow container.
Pour Italian salad dressing over vegetables, and toss lightly.
Cover and chill at least 4 hours.
Combine marinated vegetables and next 5 ingredients in a large bowl; toss gently.
Sprinkle with Parmesan cheese.

Recipe Summary

Cuisine: 
American
Servings: 
6

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4.25357
Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 268 Calories from Fat 190

% Daily Value*

Total Fat 22 g33.4%

Saturated Fat 6.7 g33.4%

Trans Fat 0 g

Cholesterol 20.2 mg6.7%

Sodium 832.1 mg34.7%

Total Carbohydrates 11 g3.5%

Dietary Fiber 4.1 g16.3%

Sugars 4.9 g

Protein 10 g20.4%

Vitamin A 47.3% Vitamin C 44.8%

Calcium 19.6% Iron 5.5%

*Based on a 2000 Calorie diet

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Vegetarian Antipasto Salad Recipe