Italian Antipasto Salad & Italian Vegetable Salad
Nutrition
Calories: 632 kcalCarbohydrates: 59 gProtein: 29 gFat: 45 gSaturated Fat: 16 gCholesterol: 45 mgSodium: 1490 mgFiber: 15 gSugar: 14 gVitamin A: 166.15 IUCalcium: 290 mgIron: 13 mg
Ingredients
- 5 - 6 cups mixed salad greens
- 2 whole ripe tomatoes cut into wedges
- 1 med cucumber peeled and diced
- 1 whole red bell pepper cored and sliced
- 15 ½ oz garbanzo beans rinsed and drained
- 2 oz diced mozzarella cheese
- 4 oz lean ham or Canadian bacon diced
- 10 each greek olives pitted
- 2 each pepperoncini pickled pepperoncini peppers, quartered
- 3 slices red onion thin slices
- ¼ cup vinaigrette Italian Vinaigrette
- ¼ cup creamy italian salad dressing
Instructions
- Arrange the salad greens on four dinner plates. Arrange the tomatoes, cucumbers, bell peppers, garbanzo beans, mozzarella, ham, and olives attractively on the plates, omitting any that the children might dislike.
- Arrange the pepperoncini peppers and red onions on the salads for the grown-ups and serve with Italian Vinaigrette.
- Serve the salads for the children with creamy Italian dressing.