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Antipasto Tossed Salad

 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.
16 ServingsPrep: 20 min. + chilling

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 Facts: One serving (1 cup) equals 86 calories,

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Antipasto Tossed Salad (continued)

Nutritional Facts: 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.