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Italian Antipasto Salad Recipe

Antipasto SaladItalian Antipasto Salad


This Italian Salad is meatless, low cholesterol and low saturated fat recipe.

 Antipasto Salad


Fresh baby spinach                                   1 (5 Ounces)

Fresh bocconcini                                      12 (4 Ounces)

Roasted red bell peppers                          1 (6 Ounces)

Kalamata olives, pitted                            1/3  Cup

Marinated artichoke hearts, drained       1 (10-ounce)


Balsamic vinaigrette                                 1/2 Cup

French bread baguette                              4 slices (1/2-inch-thick each)

Freshly ground black pepper

How to prepare Italian Antipasto Salad


First take baby spinach and divide it equally among 4 plates.

Now divide bocconcini, kalamata olives and Roasted red bell peppers (must be drained, patted dry, and cut into strips) in plates

drizzle 2 tablespoons vinaigrette over each salad

Now garnish it with baguette slice. Sprinkle salads with pepper and serve.





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