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Italian Antipasto Salad

italian-antipasto-salad Photo: Anna Williams

Ingredients

  • 1 (6-ounce) package fresh baby spinach
  • 12 fresh bocconcini, about 4 ounces
  • 1 (7-ounce) bottle roasted red bell peppers, drained, patted dry, and cut into strips
  • 1/3 cup kalamata olives, pitted
  • 1 (12-ounce) jar marinated artichoke hearts, drained
  • 1/2 cup reduced-fat balsamic vinaigrette
  • 4 (1/2-inch-thick) slices French bread baguette
  • Freshly ground black pepper (optional)

Preparation


1. Divide the fresh baby spinach evenly among 4 dinner plates.

2. Divide bocconcini and next 3 ingredients (through the artichoke hearts) among the plates.

3. To serve, drizzle 2 tablespoons vinaigrette over each salad, and garnish with a baguette slice. Sprinkle salads with pepper, if desired.



    You can lower the sodium in this salad by cutting down on the dressing and olives. Prep: 15 minutes.
  • Yield: Makes 4 servings (serving size: 1 salad and 1 bread slice)

Nutritional Information

Calories per serving: 256
Fat per serving: 6g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 4g
Polyunsaturated fat per serving: 1g
Protein per serving: 16g
Carbohydrate per serving: 40g
Fiber per serving: 4g
Cholesterol per serving: 5mg
Iron per serving: 3mg
Sodium per serving: 1277mg
Calcium per serving: 297mg