Chopped Antipasto Salad

A colorful combination of vegetables come together in this Italian-inspired salad. A crowd pleaser for sure.

If your initial reaction is to pass on this recipe because you don’t need a salad that serves 10 people, hang on and let me explain. I’ll also show you how simple it is to cut this recipe down to 5 servings.

When developing recipes, one thing I’m conscious of is using ingredients in a way that makes sense. For example, when it comes to canned goods, I like to use the entire can whenever possible. Storing half a can of tomato paste, crushed pineapple, chicken broth, or other ingredients typically ends with finding it in the back of my refrigerator a couple weeks later, after it’s gone bad.

For today’s recipe, that meant using the entire can of artichokes. I also wanted to use lots of vegetables in this recipe in quantities similar to the amount of artichoke hearts. This resulted in a veggie-packed, and therefore, nutrient-packed salad that serves 10.

Cutting this recipe in half to yield 5 servings couldn’t be easier. Just use the following quantities:

• 1/2 of a 14-ounce can artichoke hearts, quartered (ideas for leftover canned artichokes: stir into tuna salad or use as a substitute for capers in chicken piccata)

• 1 cup sliced mushrooms

• 1/2 cup julienned yellow or orange bell peppers

• 1/2 cup diced seedless cucumber

• 1/2 cup grape or cherry tomatoes

• 1/4 cup sliced red onion

• 1/4 cup kalamata olives, cut in half

• 1 ounce part-skim mozzarella cheese, cut into small cubes (about 1/4 cup)

• 1 1/2 tablespoons golden balsamic vinegar or white wine vinegar

• 1 tablespoon olive oil

• 1/2 teaspoon dried oregano

• 1/4 teaspoon dried basil

• 1 clove garlic, minced

• 1/2 teaspoon sugar

• 1/8 teaspoon kosher salt

• 1/8 teaspoon black pepper

To your health,

Darlene

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CHOPPED ANTIPASTO SALAD

Yield:  10 servings

Serving Size: 3/4 cup

Prep: 15 minutes

Ready: 20 minutes

INGREDIENTS

• 1 can (14 ounces) artichoke hearts, quartered

• 2 cups sliced mushrooms

• 1 cup julienned yellow or orange bell pepper

• 1 cup diced seedless cucumber

• 1 cup grape or cherry tomatoes

• 1/2 cup thinly sliced red onion

• 1/2 cup kalamata olives, cut in half

• 2 ounces part-skim mozzarella cheese, cut into small cubes (about 1/2 cup cubed)

• 3 tablespoons golden balsamic vinegar or white wine vinegar

• 2 tablespoons olive oil

• 1 teaspoon dried oregano

• 1/2 teaspoon dried basil

• 2 cloves garlic, minced

• 1 teaspoon sugar

• 1/4 teaspoon kosher salt

• 1/4 teaspoon black pepper

DIRECTIONS

1. In a large bowl, combine artichoke hearts, mushrooms, bell pepper, cucumber, tomatoes, red onion, olives, and mozzarella cheese.

2. In a small bowl, whisk vinegar, oil, oregano, basil, garlic, sugar, salt, and black pepper until well combined.

3. When ready to serve, pour dressing over vegetables and gently toss to combine.

Nutrition Information per Serving

79 Calories, 5 g Total fat, 1 g Saturated fat, 0 g Trans fat, 4 mg Cholesterol, 197 mg Sodium, 6 g Total carbohydrate, 1 g Dietary fiber, 3 g Total sugars, 0 g Added sugars, 3 g Protein, 0 mcg (0%) Vitamin D, 59 mg (4%) Calcium, 1 mg (6%) Iron, 159 mg (4%) Potassium

© 2022 RECIPES MADE HEALTHY BY DARLENE ZIMMERMAN, MS, RD LLC

Chopped Antipasto Salad

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