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Antipasto Salad

This Antipasto Salad recipe contains extra-virgin olive oil, olives, marinated artichoke hearts, sugar, jar roasted red peppers and more.
8 Servings - 45 min - epicurious.com
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Servings:8  | Calories:176 | Total Fat:14g  | Chol:0mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 14g
22 %
Sat Fat 2g
10 %
Total Carb 13g
4 %
Fiber 4g
16 %
Sugars 6g
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Cholesterol 0mg
0 %
Sodium 752mg
31 %
Protein 3g
5 %
Calories:
53% Extra-virgin olive oil
21% Others combined
13% Olives
11% Marinated artichoke hearts
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

3 tablespoons red-wine vinegar
1 small garlic clove, minced
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon black pepper
6 tablespoons extra-virgin olive oil
2 cups water
3 tablespoons red-wine vinegar
2 tablespoons sugar
1 teaspoon salt
1 medium red onion, halved lengthwise and thinly sliced crosswise
2 hearts of romaine (12 ounces total), torn into bite-size pieces
1 cup loosely packed fresh flat-leaf parsley leaves
1 (8 oz) jar roasted red peppers, rinsed, drained, and cut lengthwise into 1 / 4-inch-thick strips
2 (6 oz) jars marinated artichoke hearts, drained
1 cup assorted brine-cured olives
1 cup drained bottled peperoncini (5 ounces)
1/2 lb cherry tomatoes, halved

Directions : View recipe directions on epicurious.com
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