Antipasto Salad II Recipe

Recipesfull introduces to you: Italian Recipes. (Antipasto Salad II Recipe). After searching for a recipe for an antipasto salad that I had envisioned in my head, I gave up and just decided to create one myself. I made this dish for a party and everyone couldn't stop talking about it. The ratio of meat/cheese to veggies can be adjusted to taste.

Brief

Prep 30 mins

Total: 30 mins

Servings: 10

Yield: 10 servings

Antipasto Salad II Recipe

Ingredients

8 ounces Genoa salami

cut into bite-size pieces

8 ounces sopressata or other hard salami

cut into bite-size pieces

8 ounces sharp provolone cheese

cut into bite-size pieces

8 ounces fresh mozzarella cheese

cut into bite-size pieces

2 large tomatoes

cut into bite-size pieces

1 (14 ounce) can artichokes

drained and cut into bite-size pieces

½ (12 ounce) jar roasted red peppers

drained and sliced

½ cup pitted and coarsely chopped Kalamata olives

¼ cup pitted and chopped green olives

1 tablespoon extra-virgin olive oil

3 tablespoons red wine vinegar

freshly-ground black pepper

to taste

¼ cup shredded fresh basil leaves

Parmesan Focaccia Bread

World Cuisine

Directions

Step 1

Combine the Genoa and sopressata salami provolone mozzarella tomatoes and artichokes in a bowl. Slice the roasted red peppers and add them to the bowl along with about 3 tablespoons of their juice.

Step 2

Mix in the chopped olives. Drizzle olive oil over the entire dish followed by the red wine vinegar and black pepper. Salad can be made ahead of time and refrigerated until serving.

Step 3

Tear the fresh basil leaves into bite-sized pieces and add them to the salad just before serving. Mix thoroughly and serve.

Nutritional Information

Antipasto Salad II Recipe

Servings Per Recipe:10

Calories: 383.1

% Daily Value *

Protein: 21.7g 43%

Carbohydrates: 7.9g 3%

Dietary Fiber: 1.6g 7%

Sugars: 1.6g

Fat: 29.1g 45%

Saturated Fat: 12.7g 63%

Cholesterol: 73.8mg 25%

Vitamin A Iu: 897.5IU 18%

Niacin Equivalents: 4.8mg 37%

Vitamin B6: 0.3mg 20%

Vitamin C: 15.7mg 26%

Folate: 12.1mcg 3%

Calcium: 323.3mg 32%

Iron: 1.3mg 7%

Magnesium: 22.7mg 8%

Potassium: 323.4mg 9%

Sodium: 1783.5mg 71%

Thiamin: 0.4mg 38%

Calories From Fat: 261.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.