|
Source: Cook’n with Pillsbury |
Total Carbohydrates: 6 per serving Servings: 3 |
|
Antipasto Salad |
Prep Time: 50 Min |
DRESSING
2 1/2 tablespoons
red wine vinegar
1/4 cup olive or
vegetable oil
1/2 teaspoon
1/2 teaspoon dried
Italian seasoning
1/4 teaspoon
salt
1/8 teaspoon
sugar
1/16 teaspoon
pepper
1 garlic clove,
minced, or 1 teaspoon chopped garlic in water (from 4.5-ounce jar)
SALAD
3 cups torn
lettuce leaves
6 thin slices
provolone cheese
1 3/4 ounces
giant-sized sliced pepperoni
1 large tomato,
cut into wedges
4 large fresh
mushrooms, sliced
4 pitted ripe
olives
1. In small jar with tight-fitting lid, combine all
dressing ingredients; shake well. Let stand at room temperature for 30 minutes
to blend flavors.
2. To serve, place lettuce on large serving platter.
Cut cheese slices in half. Roll cheese and pepperoni slices into cones. Arrange
cheese and pepperoni cones, tomatoes, mushrooms and olives over lettuce.
Drizzle with dressing.
Nutrition Information Per Serving: Serving Size: 1/6 of Recipe * Calories: 390 * Calories from Fat: 310 * % Daily Value: Total Fat: 34 g 52% * Saturated Fat: 10 g 50% * Cholesterol: 35 mg 12% * Sodium: 850 mg 35% * Total Carbohydrate: 8 g 3% * Dietary Fiber: 2 g 8% * Sugars: 4 g * Protein: 13 g * Vitamin A: 15% * Vitamin C: 30% * Calcium: 25% * Iron: 10% * Dietary Exchanges: 1 1/2 Vegetable, 1 1/2 High-Fat Meat, 4 1/2 Fat