Recipes for Antipasto Tossed Salad

Antipasto Tossed Salad Ingredients

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  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