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Antipasto Salad

5 from 6 votes

This colorful, Italian Antipasto Salad is perfect for lunch and so easy to make!

Prep Time: 10

Total Time: 10

Yield: 1 serving

Course: Lunch, Salad

Cuisine: Italian

Ingredients

1 cup romaine lettuce (chopped)
1/4 cup chopped cherry tomatoes
1 thin slice red onion
4 green pitted olives (or black)
1 pepperoncini (sliced)
1/4 cup roasted red pepper (sliced (homemade, or buy packed in water))
1/4 cup Giardiniera (I used Victoria brand)
1/3 cup cucumbers (peeled and sliced)
1/4 cup Polly-o part skim shredded mozzarella
1/2 oz 4 turkey pepperoni, sliced thin
2 slices Prosciutto (Di Parma, sliced)

For the vinaigrette:

1 tsp olive oil
1 tsp red wine vinegar or vinegar brine from pepperoncini
fresh black pepper

Instructions

Place the lettuce on a large dish and top with meats, vegetables and cheese.
In a small bowl add vinegar or brine from pepperoncini, add black pepper and whisk in oil.
Drizzle over salad and enjoy!

Nutrition

Serving: 1salad, Calories: 254kcal, Carbohydrates: 19.5g, Protein: 16g, Fat: 16g, Cholesterol: 37.5mg, Fiber: 7.5g, Sugar: 3g

- WW Points: 6

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