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Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 86
  • Fat:
  • 5 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 12 mg
  • Sodium:
  • 329 mg
  • Carbohydrate:
  • 7 g
  • Fiber:
  • 1 g
  • Protein:
  • 6 g
  • Diabetic Exch:
  • 1/2 starch, 1/2 lean meat, 1/2 fat.

Antipasto Tossed Salad

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.

SERVINGS

 16

CATEGORY

 Lower Fat

PREP

 20 min.

TOTAL

 20 min.

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 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.

Printed from tasteofhome.com Oct 12, 2008

Copyright Reiman Media Group, Inc © 2008