Antipasto Tossed Salad Recipe

5 4
Antipasto Tossed Salad Recipe
Antipasto Tossed Salad Recipe photo by Taste of Home
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Antipasto Tossed Salad Recipe

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5 4
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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.
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 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.
Originally published as Antipasto Tossed Salad in Light & Tasty June/July 2001, p37

Nutritional Facts

1 cup: 86 calories, 5g fat (2g saturated fat), 12mg cholesterol, 329mg sodium, 7g carbohydrate (0 sugars, 1g fiber), 6g protein. Diabetic Exchanges: 1/2 starch, 1/2 lean meat, 1/2 fat.

  • 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
  1. 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.
  2. 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.
Originally published as Antipasto Tossed Salad in Light & Tasty June/July 2001, p37

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