Antipasto Tossed Salad

Ingredients

  • 1 ¾ cup(s) thinly sliced halved zucchini
  • 1 ½ cup(s) fresh cauliflowerets
  • ¼ cup(s) thinly sliced green onions
  • 1 cup(s) reduced-fat Italian salad dressing
  • 1 tablespoon(s) lemon juice
  • 12 cup(s) torn romaine
  • 2 medium tomatoes, cut into wedges
  • + 6 more ingredients
    • 4 large fresh mushrooms, thinly sliced
    • 4 ounce(s) sliced turkey salami, julienned
    • 4 ounce(s) reduced-fat provolone cheese, julienned
    • 1 can(s) (2-¼ ounces) sliced ripe olives, drained
    • 1 cup(s) fat-free Italian croutons
    • ¼ cup(s) shredded Parmesan cheese

• In a large bowl, combine the zucchini, cauliflower and onions. Combine the salad dressing and lemon juice; pour over vegetables and toss to coat. Cover and refrigerate for at least 4 hours. Just before serving, combine the romaine, tomatoes, mushrooms, salami, provolone and olives in a serving ...

View full recipe at SpringPad

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