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Antipasto Salad with Peperoncini Olive Tapenade
FULL BELLY SISTERS17Ingredients
35Minutes
470Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/4 cup olive tapenade (prepared, mine was made from both green and black olives)
- 1/3 cup Mezzetta Peperoncini (stemmed, seeded, minced)
- 1/4 cup extra-virgin olive oil
- 8 oz. fresh mozzarella (cut into bite-sized pieces)
- 2 Tbsp. brine (peperoncini, the liquid from the jar of peperoncini)
- 3 Tbsp. red wine vinegar
- 2 cloves garlic (minced)
- 1/2 tsp. dried oregano
- salt
- freshly ground pepper
- 1 romaine lettuce (heart of, cored and sliced into thin strips)
- 1 head iceberg lettuce (cut in half, cored, sliced into thin strips)
- 4 oz. genoa salami (cut into thin strips)
- 1/2 cup pitted green olives (I used Sicilian cracked olives but choose your favorite)
- 1/4 red onion (sliced paper-thin)
- 3/4 cup artichokes (marinated quartered, drained)
- 8 whole peperoncini (or more)
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NutritionView More
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470Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories470Calories from Fat320 |
| % DAILY VALUE |
| Total Fat35g54% |
| Saturated Fat12g60% |
| Trans Fat |
| Cholesterol65mg22% |
| Sodium1320mg55% |
| Potassium950mg27% |
| Protein21g |
| Calories from Fat320 |
| % DAILY VALUE |
| Total Carbohydrate19g6% |
| Dietary Fiber8g32% |
| Sugars7g |
| Vitamin A290% |
| Vitamin C80% |
| Calcium40% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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