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Antipasto Salad II


Antipasto Salad II Recipe

Ingredients:
  • 8 ounces Genoa salami, cut into bite-size pieces
  • 8 ounces sopressata or other hard salami, cut into bite-size pieces
  • 8 ounces sharp provolone cheese, cut into bite-size pieces
  • 8 ounces fresh mozzarella cheese, cut into bite-size pieces
  • 2 large tomatoes, cut into bite-size pieces
  • 1 (14 ounce) can artichokes, drained and cut into bite-size pieces
  • 1/2 (12 ounce) jar roasted red peppers, drained and sliced
  • 1/2 cup pitted and coarsely chopped Kalamata olives
  • 1/4 cup pitted and chopped green olives
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • freshly-ground black pepper, to taste
  •  
  • 1/4 cup shredded fresh basil leaves
Directions:
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Nutritional information
Nutrition Facts
Serving Size 1/10 of a recipe
Amount Per Serving
Calories 383
Total Fat 29.1g
Saturated Fat 12.7g
Cholesterol 74mg
Sodium 1783mg
Total Carbohydrate 7.9g
Dietary Fiber 1.6g
Sugars 1.6g
Protein 21.7g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

37.3154506067


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