Tuesday, May 16, 2017

Antipasto Supper Salad Recipe

We usually have a salad dinner at least once a week, especially during the summer when fresh, locally grown vegetables are available. This meal on a plate antipasto salad has a great assortment of vegetables, with a tomato-based sauce that eliminates the need for any additional salad dressing.

Antipasto Supper Salad Recipe



Ingredients


  • 1/2 cup (120 ml) white vinegar
  • 2 tablespoons (28 ml) olive oil
  • 3 ounces (85 g) no-salt-added tomato paste
  • 4 ounces (115 g) pimento
  • 10 ounces (280 g) frozen green beans, cooked and cooled
  • 1 cup (122 g) carrot, sliced
  • 1/4 cup (25 g) green olives, sliced
  • 8 ounces (225 g) mushrooms, sliced
  • 1 cup (160 g) red onion, sliced
  • 24 cherry tomatoes
  • 1 1/2 cups (180 g) zucchini, sliced
  • 2 cups (480 g) garbanzo beans
  • 8 ounces (225 g) roasted red pepper
  • 9 cups (423 g) romaine lettuce, torn into bite-sized pieces
  • 4 ounces (115 g) salami
  • 12 ounces (340 g) tuna, water packed
  • 6 tablespoons (30 g) Parmesan cheese, grated


Directions

Combine vinegar, olive oil, and tomato paste in a saucepan and heat over medium heat until hot and well combined. Remove and let cool. Cut vegetables into bite-sized pieces and add to the cooled mixture. Add garbanzo beans and stir to combine. Divide lettuce among serving plates and top with vegetable mixture, meat, and fish. Sprinkle with the Parmesan cheese.

6 SERVINGS

Each with: 393 Calories (31% from Fat, 28% from Protein, 41% from Carb); 29 g Protein; 14 g Total Fat; 3 g Saturated Fat; 7 g Monounsaturated Fat; 3 g Polyunsaturated Fat; 43 g Carb; 12 g Fiber; 10 g Sugar; 374 mg Phosphorus; 119 mg Calcium; 738 mg Sodium; 1436 mg Potassium; 10 218 IU Vitamin A; 4 mg ATE Vitamin E; 144 mg Vitamin C; 42 mg Cholesterol.
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