Hearty and Skinny Antipasto Main Course Salad Recipe
by Skinny Kitchen with Nancy Fox
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.
Avg. 5/51 vote
Prep time:
Italian
Servings:6 servings
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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Hearty and Skinny Antipasto Main Course Salad Recipe
Italian