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Antipasto Tossed Salad Recipe

Antipasto Tossed Salad Ingredients

  • Antipasto Tossed Salad Recipe
    Antipasto Tossed Salad Recipe

    1-3/4 cups thinly sliced halved zucchini

  • 1-1/2 cups fresh new cauliflowerets
  • 1/4 cup thinly sliced eco-friendly onions
  • One cup reduced-fat German salad dressing
  • 1 tbsp lemon juice
  • Twelve cups torn romaine
  • 2 method tomatoes, cut directly into wedges
  • 4 large fresh mushrooms, very finely sliced
  • Four ounces cut up turkey salami, julienned
  • Some ounces reduced-fat provolone cheese, julienned
  • One can (2-1/4 oz .) sliced ready olives, drained
  • 1 cup fat-free German croutons
  • 1/4 cup shredded Parmesan cheese

How to make Antipasto Tossed Salad

  • In a significant bowl, incorporate the zucchini, cauliflower as well as onions. Mix the
    greens dressing and lemon juice; put over fruit and vegetables and chuck to layer.
    Cover along with refrigerate for at least Several hours.
  • Ahead of serving, blend the romaine, tomatoes, weeds, salami, provolone and olives inside a serving bowl. Add marinated fruit and vegetables; toss for you to coat. Top with the croutons and also Parmesan cheese.
  • Antipasto Tossed Salad is ready to serve.

16 Servings
Prep: 20 min. + chilling

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