Photo: Anna Pelzer
Antipasto Salad with Feta Vinaigrette
13 ingredients
15 min
4
openrecipes
This antipasto salad is perfect for those warm summer nights when it’s too hot to cook! This vibrant salad has lots of olives, bell peppers, artichokes and is topped with a tangy feta vinaigrette!
Estimated Nutrition (whole recipe, rough)
135
Calories
5g
Protein
1g
Fat
30g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Artichoke | 1 medium (128g) | 60 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Chili | 1 tsp (2.7g) | 8 |
| Romaine Lettuce | 1 cup shredded (36g) | 5 |
| Olive | 1 large (4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 ounces, weight FOR THE SALAD:
- 3 ounces, weight Hard Salami, Sliced
- ½ cups Pepperoni, Sliced
- ½ cups Whole Pitted Green Olives
- 1 whole Pitted Black Olives
- 1 jar Roasted Red Pepper (from A Jar), Sliced
- 2 Tablespoons (6 Oz. Size) Marinated Artichoke Hearts, Chopped, Marinade Reserved
- 2 cups Capers
- 2 Tablespoons Romaine Lettuce
- ½ teaspoons FOR THE VINAIGRETTE:
- 1 teaspoon White Wine Vinegar
- ¼ cups Sugar
- 4 ounces, weight Fresh Rosemary, Chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes