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Antipasto Salad

Do you need a quick, tasty, different salad for your summer picnic? Here is your answer. You can also add canned artichoke hearts, if desired.

Prep Time: 10 minutes

Nutrition Facts

Serving Size: 2 cups

  • Calories 210
  • Carbohydrate 9 g
  • Protein 19 g
  • Fat 11.0 g
  • Saturated Fat 2.5 g
  • Sugar 5 g
  • Dietary Fiber 3 g
  • Cholesterol 40 mg
  • Sodium 395 mg
  • Potassium 550 mg

This Recipe Serves 4

Ingredients

Salad
1 10-ounce bag romaine lettuce
8 ounces low-sodium deli style turkey, cut into strips
2 slices reduced-fat provolone cheese, cut into ½-inch strips
1 tablespoon freshly grated Parmesan cheese
¼ cup green olives, pitted and chopped
¼ cup sundried tomatoes
2 jarred roasted red peppers, cut into ½-inch strips

Dressing
¼ cup red wine vinegar
2 tablespoons olive oil
½ teaspoon Dijon mustard
¼ teaspoon freshly ground black pepper
1 shallot, minced

Instructions

  1. In a salad bowl, mix together all salad ingredients
  2. In a small bowl, whisk together dressing ingredients. Pour over salad and toss to coat.

MAKE IT GLUTEN-FREE: Confirm ingredients are gluten-free and this recipe can be made gluten-free.

Photo: Antipasto Salad. PNC Photography: Photographer: Peter Papoulakos

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Healthy Summer Picnic Fare

See how you can still enjoy traditional picnic foods as part of a balanced meal plan.

See Meal Plan