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Hearty and Skinny Antipasto Main Course Salad
Prep: 25 min Servings: 6by Skinny Kitchen with Nancy Fox299 recipes>Salad meets antipasto in this colorful, bursting with flavor, main course salad. You’ll love all the different textures and taste sensations. This also works great as a side salad for a large gathering. I’ve made it much skinnier by substituting with reduced-fat salami instead of regular and using artichoke hearts packed in water, instead of oil. In addition, it’s chock full of veggies and tossed in a light dressing. This glorious salad has 236 calories and 10 grams of fat including, the dressing and cheese and 6 Weight Watchers POINTS PLUS. A full fat salad contains 445 calories and 30 grams of fat. Ingredients
- Salad Ingredients
- 1 bag romaine lettuce
- 1 bag spring mix
- 2 cups grape or cherry tomatoes, halved
- 1 (15 oz) can garbanzo beans, rinsed and drained
- 1½ cups cucumber, peeled and chopped
- 1 cup red onions, chopped
- 1 red pepper, seeded and chopped
- 12 kalamata olives, pitted and chopped
- ½ cup artichoke hearts, packed in water, drained, rinsed and quartered
- ¾ cup (3 oz) reduced-fat salami, cut in half and sliced thin, see shopping tips
- ⅓ cup peperoncini, rinsed, stemmed and chopped, optional
- Dressing Ingredients
- ½ cup Cardini’s Light Caesar Vinaigrette, Girard’s Champagne Vinaigrette or Girard’s Balsamic Vinaigrette
- 2 tablespoons balsamic or red wine vinegar
- Topping
- 6 tablespoons grated Parmesan cheese
Directions
- In a large bowl add the lettuces. Next, add all the remaining salad ingredients. Cover and store in the refrigerator until ready to serve.
- When ready to serve, add the dressing, vinegar and toss well. Divide salad on each plate. Top each salad with 1 tablespoon cheese.
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