Antipasto Spinach Salad Recipe
Antipasto Spinach Salad Recipe photo by Taste of Home
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Antipasto Spinach Salad Recipe

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A jazzed-up Italian dressing tops off this fresh-tasting medley. With lots of red and green color, this is a festive starter for your Christmas feast.—Roxanne Chan, Albany, California
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:10 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 10 servings


  • 1/3 cup Italian salad dressing
  • 1 tablespoon dried currants
  • 1 tablespoon capers, drained
  • 1/2 teaspoon lemon-pepper seasoning
  • 1/2 teaspoon grated lemon peel
  • 6 cups fresh baby spinach
  • 2 cups torn radicchio leaves
  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
  • 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
  • 1 small red onion, thinly sliced
  • 1/4 pound hard salami, finely chopped
  • 1/2 cup cubed part-skim mozzarella cheese
  • 1/2 cup julienned roasted sweet red pepper
  • 1/4 cup minced fresh parsley
  • 2 tablespoons shredded Parmesan cheese

Nutritional Facts

3/4 cup: 176 calories, 11g fat (3g saturated fat), 15mg cholesterol, 646mg sodium, 11g carbohydrate (2g sugars, 2g fiber), 7g protein.


  1. In a small microwave-safe bowl, combine the first five ingredients. Microwave, uncovered, on high for 30-45 seconds or until heated through.
  2. In a salad bowl, combine the spinach, radicchio, beans, artichokes, onion, salami, mozzarella, pepper and parsley. Drizzle with dressing; toss to coat. Sprinkle with Parmesan cheese. Serve immediately. Yield: 10 servings.
Originally published as Antipasto Spinach Salad in Country Woman Christmas Annual 2010, p48

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