Antipasto Salad Recipe

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Antipasto Salad
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  1. Mince garlic and place in gallon Ziplock
  2. Slice mushroom and place in Ziplock with garlic
  3. Pour 1/2 of the Dressing in with the mushrooms and garlic
  4. Add thinly sliced red onion
  5. Marinade all of the above for up to 24 hours, turning once and a while
  6. In a large salad bowl, place all the rest of the ingredients
  7. Add marinated mushroom mixture
  8. Add balance of the Italian Dressing and toss well
  9. Let stand for 1/2 hour before serving
  10. Plate and sprinkle grated parmesano reggiano over top to serve
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 10.23 Kcal (43 kJ)
Calories from fat 0.1 Kcal
% Daily Value*
Total Fat 0.01g 0%
Sodium 2.49mg 0%
Potassium 119.21mg 3%
Total Carbs 2.14g 1%
Sugars 1.32g 5%
Dietary Fiber 0.48g 2%
Protein 0.67g 1%
Vitamin C 5.9mg 10%
Iron 0.1mg 1%
Calcium 6.1mg 1%
Amount Per 100 g
Calories 21.74 Kcal (91 kJ)
Calories from fat 0.22 Kcal
% Daily Value*
Total Fat 0.02g 0%
Sodium 5.29mg 0%
Potassium 253.29mg 3%
Total Carbs 4.54g 1%
Sugars 2.8g 5%
Dietary Fiber 1.02g 2%
Protein 1.42g 1%
Vitamin C 12.6mg 10%
Iron 0.2mg 1%
Calcium 13mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.1
  • 0

Good Points

  • low calorie,
  • fat free,
  • saturated fat free,
  • very low sodium,
  • cholesterol free

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