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Antipasto Salad

Antipasto Salad
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Serves 6| Hands-On Time: | Total Time:



  1. In a food processor, puree the basil and dressing until smooth.
  2. In a large bowl, combine the romaine, roasted red peppers, pepperoncini, artichokes, olives, bocconcini, pepperoni, and red pepper flakes.
  3. Toss with the basil dressing.
By September, 2003

Nutritional Information

  • Per Serving
  • Calories 424
  • Calcium 76mg
  • Carbohydrate 43g
  • Cholesterol 32mg
  • Fat 21g
  • Fiber 7g
  • Iron 4mg
  • Protein 17mg
  • Sat Fat 7g
  • Sodium 966mg
What does this mean? See Nutrition 101 .

Quick Tip

Romaine Lettuce
The salad can be prepared (without the romaine) and refrigerated for up to 2 days. Toss with the lettuce before serving.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.