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Italian Antipasto Salad

Skinnytaste
  • minutes
  • Serves

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

1 tsp

olive oil  

1 tsp

red wine vinegar or vinegar brine from pepperoncini

fresh black pepper