Antipasto Tossed Salad Recipe

Antipasto Tossed Salad Recipe photo by Taste of Home

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This is one of the few lettuce salads my husband will eat! Adding lemon juice to bottled dressing is an easy way to give it homemade flair.

This recipe is:

Healthy

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Diabetic Friendly

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Antipasto Tossed Salad Recipe

Prep: 20 min. + chilling

Yield: 16 Servings

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Ingredients

1-3/4 cups thinly sliced halved zucchini
1-1/2 cups fresh cauliflowerets
1/4 cup thinly sliced green onions
1 cup reduced-fat Italian salad dressing
1 tablespoon lemon juice
12 cups torn romaine
2 medium tomatoes, cut into wedges
4 large fresh mushrooms, thinly sliced
4 ounces sliced turkey salami, julienned
4 ounces reduced-fat provolone cheese, julienned
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup fat-free Italian croutons
1/4 cup shredded Parmesan cheese

Directions

In a large bowl, combine the zucchini, cauliflower and onions. Combine the salad dressing and lemon juice; pour over vegetables and toss to coat. Cover and refrigerate for at least 4 hours.
Just before serving, combine the romaine, tomatoes, mushrooms, salami, provolone and olives in a serving bowl. Add marinated vegetables; toss to coat. Top with the croutons and Parmesan cheese. Yield: 16 servings.

Nutritional Analysis: One serving (1 cup) equals 86 calories, 5 g fat (2 g saturated fat), 12 mg cholesterol, 329 mg sodium, 7 g carbohydrate, 1 g fiber, 6 g protein. Diabetic Exchanges: 1/2 starch, 1/2 lean meat, 1/2 fat.

Originally published as Antipasto Tossed Salad in Light & Tasty June/July 2001, p37