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Antipasto Salad
10 min prep time
4servings
Recipe by
Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
Photo by
Peter Papoulakos
How to Make Antipasto Salad
Do you need a quick, tasty, different salad for your summer picnic? Here is your answer. This diabetes-friendly antipasto salad is lower carb but packed with heart-healthy Mediterranean super foods, such as olives and sun-dreid tomatoes. If you really want to boost the flavors, add canned artichoke hearts.
10 min prep time
4servings
2 cups
Print Recipe >
Step-By-Step Instructions:
- In a salad bowl, toss together the lettuce, turkey, cheeses, olives, tomatoes, and red peppers.
- In a small bowl, whisk together the vinegar, oil, mustard, pepper, and shallots. Pour over salad and toss to coat.
Nutrition facts
4 Servings
-
Serving Size
2 cups
- Amount per serving Calories 210
-
Total Fat
11g
- Saturated Fat 2.5g
- Trans Fats 0g
- Cholesterol 40mg
- Sodium 390mg
-
Total Carbohydrate
9g
- Dietary Fiber 3g
- Total Sugars 5g
- Added Sugars 0g
- Protein 19g
- Potassium 550mg
- Phosphorous 225mg
Ingredients
chopped romaine lettuce
1 (10-oz) bag
deli turkey (cut into strips)
8 oz
reduced fat provolone cheese (cut into 1/2-inch strips )
2 slice
Parmesan cheese (freshly grated)
1 tbsp
green olives (pitted and chopped )
1/4 cup
sun-dried tomatoes
1/4 cup
jarred roasted red peppers (cut into 1/2-inch strips)
2
red wine vinegar
1/4 cup
olive oil
2 tbsp
Dijon Mustard
1/2 tsp
freshly ground black pepper
1/4 tsp
shallots (minced)
1
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