Low Fat Antipasto Salad Recipes
LOW-FAT ANTIPASTO SALAD
Use this dressing to cut down on all that fat that usual dressings add to a healthy salad. I also opt for the lower fat salami so I can splurge on a little mozzarella. The fat I have for this recipe is 8 grams. Recipezaar does not have reduced-fat salami in the ingredients so their nutrition is basing it on regular salami - yikes!
Provided by Pam-I-Am
Categories Salad Dressings
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a medium bowl, whisk together dressing ingredients. Set aside.
- In a large salad bowl, toss together remaining ingredients except salad greens.
- Drizzle dressing over vegetables. Cover and refrigerate for 15 minutes.
- Serve vegetables over salad greens and cut small cubes of fresh mozzarella on top.
Nutrition Facts : Calories 205.1, Fat 10.6, SaturatedFat 2.9, Cholesterol 11.2, Sodium 788, Carbohydrate 22.9, Fiber 7.2, Sugar 8.3, Protein 9.7
ZESTY CAULIFLOWER ANTIPASTO SALAD
Light and refreshing Italian-themed summer salad that replaces pasta with cauliflower. I typically make my own salad dressing but found that olive oil solidifies when refrigerated and bottled dressing works best in this. It also adds a ton of flavor, cutting down on the ingredient list. This is a great side dish for a summertime BBQ or picnic. Serve cold or at room temperature.
Provided by Soup Loving Nicole
Categories Salad Vegetable Salad Recipes Cauliflower
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- Place cauliflower, onion, and salad dressing in a large bowl. Stir to coat. Cover and marinate for 30 minutes.
- Add tomatoes, artichoke hearts, olives, banana peppers, mozzarella balls, and salami; stir to combine.
Nutrition Facts : Calories 242.7 calories, Carbohydrate 12.1 g, Cholesterol 36.5 mg, Fat 17.3 g, Fiber 3.3 g, Protein 10.8 g, SaturatedFat 6.7 g, Sodium 882.1 mg, Sugar 3.1 g
SPICY ANTIPASTO SALAD
Packed with inviting ingredients and fabulous flavors, this salad is a favorite at all our family picnics. Use dried herbs in a pinch.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first 10 ingredients. In a small bowl, whisk the oil, vinegar, basil, oregano, pepper flakes, salt and pepper; pour over salad and toss to coat. Cover and refrigerate for at least 1 hour to allow flavors to blend.
Nutrition Facts : Calories 218 calories, Fat 19g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 843mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.
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