Italian Antipasti Chef's Salad Recipe
Recipe By Rachael Ray
4.9
23 Rating -
Rate
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Italian Antipasti Chef's Salad Recipe
- 0.08 cup Evoo
- 3/4 tablespoon White wine vinegar
- 0.13 Lemon juiced
- 1/2 teaspoon About dijon mustard
- 1/2 teaspoon About superfine sugar or honey
- 1/4 teaspoon Each granulated garlic, granulated onion, and dried oregano
- 0.13 teaspoon Crushed Red Pepper
- As required Salt and pepper
- 1/4 Head romaine or 4 heads little gem lettuce, chopped
- 1/4 Small head radicchioquartered, cored, and chopped
- 0.13 Seedless cucumber, thinly sliced
- 0.13 Red Onion, Thinly Sliced
- 0.13 pint Grape Tomatoes, Halved
- 1-1.25 piece Slices deli cut provolone, chopped into small
- 0.06 cup Drained sliced cherry peppers from a jar, coarsely chopped
- 0.08 pound Bresaola from the deli section, thinly sliced
- 0.08 pound Thinly sliced prosciutto cotto or prosciutto di parma
- 2 ounce About italian tuna in olive oil, drained
- 1 Medium boiled eggs or 4 hardboiled eggs, peeled and halved
Nutrition
value
value
731
calories per serving
75 g Fat8 g Protein7 g Carbs3 g FiberOther
Current Totals
- Fat75g
- Protein8g
- Carbs7g
- Fiber3g
MacroNutrients
- Carbs7g
- Protein8g
- Fiber3g
Fats
- Fat75g
Vitamins & Minerals
- Calcium65mg
- Iron3mg
- Vitamin A762mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B961mcg
- Vitamin B12< 1mcg
- Vitamin C39mg
- Vitamin E11mg
- Copper< 1mcg
- Magnesium36mg
- Manganese< 1mg
- Phosphorus120mg
- Selenium21mcg
- Zinc< 1mg
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
Recipe By Rachael Ray