Italian Antipasto Salad


  • 1/3 cup kalamata olives, pitted
  • 4 (1/2-inch-thick) slices French bread baguette
  • 1 (6-ounce) package fresh baby spinach
  • 1 (7-ounce) bottle roasted red bell peppers, drained, patted dry, and cut into strips
  • Freshly ground black pepper (optional)
  • ½ cup reduced-fat balsamic vinaigrette
  • 12 fresh bocconcini, about 4 ounces
  • + 1 more ingredients
    • 1 (12-ounce) jar marinated artichoke hearts, drained

1. Divide the fresh baby spinach evenly among 4 dinner plates. 2. Divide bocconcini and next 3 ingredients (through the artichoke hearts) among the plates. 3. To serve, drizzle 2 tablespoons vinaigrette over each salad, and garnish with a baguette slice. Sprinkle salads with pepper, if desired.

View full recipe at My Recipes


Variations on Italian Antipasto Salad

  • Italian Antipasto Salad
    • Chopped fresh parsley (optional)
    • 1 tablespoon grated nonfat Parmesan cheese
    • 1 (10-ounce) package ready-to-eat Mediterranean-style salad
    • +22 other ingredients

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