Antipasto Salad II Recipe
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Two kinds of salami mix it up with two kinds of cheese, artichoke hearts, olives, tomatoes, and roasted red peppers in this colorful salad.
3.5
16 Rating -
Rate
Non Vegdiet
30minstotal
30minsPrep
30m.total
30m.Prep
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Antipasto Salad II Recipe
- 8 ounce Genoa salami, cut into bite-size pieces
- 8 ounce Sopressata or other hard salami, cut into bite-size pieces
- 8 ounce Sharp provolone cheese, cut into bite-size pieces
- 8 ounce Fresh mozzarella cheese, cut into bite-size pieces
- 2 piece Large tomatoes, cut into bite-size
- 1 can Artichokes, drained and cut into bite-size pieces
- 1/2 Jar roasted red peppers, drained and sliced
- 1/2 cup Pitted and coarsely chopped kalamata olives
- 1/4 cup Pitted and chopped green olives
- 1 tablespoon Extra-virgin olive oil
- 3 tablespoon Red wine vinegar
- As required Freshly-ground black pepper
Nutrition
value
value
2569
calories per serving
182 g Fat143 g Protein70 g Carbs6 g FiberOther
Current Totals
- Fat182g
- Protein143g
- Carbs70g
- Fiber6g
MacroNutrients
- Carbs70g
- Protein143g
- Fiber6g
Fats
- Fat182g
Vitamins & Minerals
- Calcium2221mg
- Iron14mg
- Vitamin A2717mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B316mg
- Vitamin B6< 1mg
- Vitamin B9491mcg
- Vitamin B1214mcg
- Vitamin C81mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium228mg
- Manganese< 1mg
- Phosphorus2495mg
- Selenium169mcg
- Zinc17mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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