Antipasto Salad

It’s easy to turn the ingredients of the quintessential antipasto platter into a great big salad with the addition of leafy greens and other vegetables.

Prep/Cook Time: 30 Minutes, Servings: 5

Ingredients

• ¼ cup extra-virgin olive oil
• 3 tablespoons red-wine vinegar
• ½ teaspoon dried oregano
• ½ teaspoon ground pepper
• 6 cups torn escarole
• 2 cups torn radicchio
• 1 pint cherry tomatoes, halved
• 1 15-ounce can no-salt-added chickpeas, rinsed
• ½ English cucumber, halved and sliced
• 1 cup slivered fennel
• ¾ cup diced fresh mozzarella (4 ounces)
• ½ cup chopped marinated artichoke hearts
• ½ cup sliced pepperoncini
• ½ cup halved and sliced radishes
• ½ cup sliced salami (2 ounces)
• ¼ cup sliced ripe black olives

Directions

1. Whisk oil, vinegar, oregano and pepper in a large bowl. Add escarole, radicchio, tomatoes, chickpeas, cucumber, fennel, mozzarella, artichoke hearts, pepperoncini, radishes, salami and olives. Toss to coat.

Nutritional Information

Per Serving: 324 Calories, Total Fat: 21 g, Saturated Fat: 6 g, Cholesterol: 26 mg, Carbohydrates: 22 g, Fiber: 7 g, Total Sugars: 4 g, Added Sugars: 0 g, Protein: 13 g, Sodium: 581 mg, Potassium: 717 mg, Folate: 116 mcg, Calcium: 196 mg

© Dotdash Meredith. All rights reserved. Used with permission.