Antipasto Tossed Salad Recipe

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Antipasto Tossed Salad
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Ingredients:

Directions:

  1. In a large bowl, combine the zucchini, cauliflower and onions. Combine the salad dressing and lemon juice; pour over vegetables and toss to coat. Cover and refrigerate for at least 4 hours.
  2. Just before serving, combine the romaine, tomatoes, mushrooms, salami, provolone and olives in a serving bowl. Add marinated vegetables; toss to coat. Top with the croutons and Parmesan cheese. Yield: 16 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 62.43 Kcal (261 kJ)
Calories from fat 30.11 Kcal
% Daily Value*
Total Fat 3.35g 5%
Cholesterol 11.08mg 4%
Sodium 215.28mg 9%
Potassium 215.44mg 5%
Total Carbs 3.8g 1%
Sugars 1.96g 8%
Dietary Fiber 0.81g 3%
Protein 4.86g 10%
Vitamin C 12.8mg 21%
Vitamin A 0.4mg 13%
Iron 0.8mg 5%
Calcium 85.4mg 9%
Amount Per 100 g
Calories 65 Kcal (272 kJ)
Calories from fat 31.35 Kcal
% Daily Value*
Total Fat 3.48g 5%
Cholesterol 11.54mg 4%
Sodium 224.14mg 9%
Potassium 224.31mg 5%
Total Carbs 3.96g 1%
Sugars 2.04g 8%
Dietary Fiber 0.84g 3%
Protein 5.06g 10%
Vitamin C 13.3mg 21%
Vitamin A 0.4mg 13%
Iron 0.8mg 5%
Calcium 88.9mg 9%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.4
    Points
  • 2
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

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