Antipasto Salad
Antipasto SaladServe a warm whole-wheat baguette to round out this very flavorful one-dish meal.
  • 1/4 cup canned chicken broth
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 garlic clove, minced
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon oregano
  • 1/2 cup thinly sliced red onions
  • 4 cups stemmed spinach
  • 1/2 cup shredded carrots
  • 1 can (10-1/2 ounces) chick-peas, rinsed and drained
  • 1-1/2 cups bottled roasted red peppers, cut into strips
  • 1-1/2 cups thinly sliced fennel
  • 1/2 cup sliced radishes
  • 2 plum tomatoes, cut into wedges
  • 3 ounces roast turkey breast, sliced
  • 1 ounce sliced provolone cheese, cut into quarters

1. In a small bowl, whisk together chicken broth, olive oil, vinegar, mustard, garlic, black pepper, and oregano. Stir in onions and let marinate while you assemble rest of salad.

2. Arrange spinach on a platter. Sprinkle with carrots. Mound chick-peas, roasted peppers, fennel, radishes, tomatoes, turkey, and cheese in separate piles on spinach. Spoon onions and dressing over salad.

Nutritional Information

Per serving: 239 calories, 11g total fat, 2.5g saturated fat, 6g monounsaturated fat, 1.4g polyunsaturated fat, 6.2g dietary fiber, 14g protein, 24g carbohydrate, 25mg cholesterol, 636mg sodium

Good source of: beta-carotene, fiber, folate, potassium, vitamin B6, vitamin C

Date Published: 09/19/2005 > Printer-friendly Version

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