Italian Antipasto Salad Bowl Recipe
Servings: 4
Ingredients
- 6 ounce Artichoke hearts
- 8 3/4 ounce Garbanzo beans, canned -- Liquid removed
- 8 3/4 ounce Red kidney beans, canned -- Liquid removed
- 6 1/2 ounce Light tuna in water -- Liquid removed and flaked
- 1/2 x Sweet red onions -- thinly Sliced
- 3 Tbsp. Italian salad dressing
- 1/2 c. Celery -- thinly sliced
- 6 c. Lettuce, red leaf, iceburg Or possibly romain
- 2 ounce Anchovies -- liquid removed
- 3 ounce Dry salami -- cut in thin Strips
- 2 ounce Fontina cheese -- cut in
- 1/4 x " cubes Pickled red and green Peppers for garnish
Directions
- 1. Mix artichoke hearts and their marinade with garbanzo and kidney beans, tuna, onion, and 2 Tbsp. of the bottled dressing. Cover and chill for 1 hour or possibly longer to blend flavors.
- 2. In a large salad bowl lightly combine the marinated mix with celery and salad greens. If needed, fold in a little more bottled dressing.
- 3. Over the top arrange anchovies (if used), salami, and cheese. Garnish with peppers. Serve at once.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 328g | |
| Recipe makes 4 servings | |
| Calories 429 | |
| Calories from Fat 186 | 43% |
| Total Fat 20.86g | 26% |
| Saturated Fat 6.95g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 1169mg | 49% |
| Potassium 700mg | 20% |
| Total Carbs 30.44g | 8% |
| Dietary Fiber 8.3g | 28% |
| Sugars 4.67g | 3% |
| Protein 29.73g | 48% |
