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Antipasto Spinach Salad

 Antipasto Spinach Salad
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
10 ServingsPrep/Total Time: 25 min.

Ingredients

  • 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

Directions

  • In a small microwave-safe bowl, combine the first five ingredients.
  • Microwave, uncovered, on high for 30-45 seconds or until heated
  • through.
  • 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

2 of 2

Antipasto Spinach Salad (continued)

Directions (continued)

  • immediately. Yield: 10 servings.
Nutritional Facts: 3/4 cup equals 176 calories, 11 g fat (3 g saturated fat), 15 mg cholesterol, 646 mg sodium, 11 g carbohydrate, 2 g fiber, 7 g protein.