Antipasto salad

Ingredients

• 1 large head romaine lettuce, chopped (about 6-8 cups)
• 1 cup cherry tomatoes, chopped
• ½ cup red onion, chopped
• 1 cup quartered artichoke hearts, drained and patted dry
• ½ cup green olives, halved
• ½ cup kalamata olives, halved
• ½ cup roasted red peppers, chopped, drained and patted dry
• ¼ cup Pepperoncini peppers, finely chopped, drained and patted dry
• 8 oz fresh mozzarella balls, halved
• 1 15 oz can cannellini beans, drained and rinsed
• Red wine vinaigrette
• Fresh basil, for serving

Instructions 

1. Whisk together all dressing ingredients in a small bowl until combined. Or add all ingredients into a mason jar and shake to combine. Taste and add more salt and pepper if needed.
2. Add all salad ingredients to a large bowl and toss to combine.
3. Portion salad into bowls for serving. You can drizzle the dressing over the salad (start with half and add more as desired), taste and add more dressing if desired. Season with additional salt and pepper, to taste. Sprinkle with fresh basil and serve.

Nutrition

Serving: 1/6 recipe Calories: 305kcal Carbohydrates: 20g Protein: 12g Fat: 21g Saturated Fat: 4g Polyunsaturated Fat: 1g Monounsaturated Fat: 8g Cholesterol: 13mg Sodium: 813mg Potassium: 513mg Fiber: 6g Sugar: 3g