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Antipasto Salad

Antipasto Salad

1 1 1 1 1
35
Recipe by
Epicurious Epicurious

Ingredients

  • 3 tbsps red wine vinegar
  • 1 garlic cloves (small, minced)
  • 1/2 tsp sugar
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • 6 tbsps extra-virgin olive oil
  • 2 cups water
  • 3 tbsps red wine vinegar
  • 2 tbsps sugar
  • 1 tsp salt
  • 1 purple onion (medium, halved lengthwise and thinly sliced crosswise)
  • 2 hearts of romaine (12 ounces total), torn into bite-size pieces
  • 1 cup Italian parsley leaves (loosely packed fresh)
  • 8 ozs roasted red peppers (rinsed, drained, and cut lengthwise into 1/4-inch-thick strips)
  • 12 ozs artichok heart marin (drained)
  • 1 cup brine-cured olives (assorted)
  • 1 cup bottled peperoncini (drained, 5 ounces)
  • 1/2 lb cherry tomatoes (halved)
Prep Time
20 min
Total Time
45 min
Servings
8 servings 8
units
imperial units us

Preparation

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Nutrition Facts

Amount Per Serving
Calories 150 Calories from Fat 90
% Daily Value *
Total Fat 10g 15%
Saturated Fat 1.5g 8%
Trans Fat
Cholesterol 0%
Sodium 260mg 11%
Potassium 580mg 17%
Total Carbohydrate 13g 4%
Dietary Fiber 4g 16%
Sugars 8g
Protein 3g
Vitamin A 310%
Vitamin C 150%
Calcium 8%
Iron 10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Tastes

Salty
Savory
Sour
Bitter
Sweet
Spicy

Comments

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