Photo: Anna Pelzer
Antipasto Salad
13 ingredients
openrecipes
Serve this medley of vegetables, meat and cheese as a prelude to an Italian-inspired meal.
Estimated Nutrition (whole recipe, rough)
353
Calories
11g
Protein
21g
Fat
34g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 small zucchini, cut lengthwise into thick slices
- 3 Asian eggplant, cut lengthwise into thick slices
- 1/4 cup plus 1 Tbs. olive oil
- 2 garlic cloves, minced
- Salt and freshly ground pepper, to taste
- 1 1/2 cups assorted brine-cured olives
- 4 small plum tomatoes, cut into thick slices
- 1/2 lb. fresh mozzarella cheese, thickly sliced
- 2 Tbs. finely shredded fresh basil
- 1/4 lb. dry salami or
- , sliced
- 1/4 lb. prosciutto, thinly sliced
- 2 jarred roasted red bell peppers, cut into strips
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes