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Antipasto Salad with Spinach (Recipe + VIDEO)
Top a bed of spinach with classic antipasti ingredients like sliced meats, cheeses, lots of Mediterranean-inspired goodies and a tangy dressing for a fresh and hearty big salad to share!
Prep Time
20 mins
Total Time
20 mins
Servings:
8
servings
Calories:
356 kcal
Course:
Side Dish, Main Course, Salad
Cuisine:
Mediterranean, Italian
Ingredients
- 8 cups spinach fresh baby leaves
- 1 cup hard salami halved, sliced
- 1 cup pepperoni halved, sliced
- 1 cup provolone cheese cut into wedges, sliced
- 1 cup mozzarella cheese drained, mini balls
- 1 cup cherry tomato halved
- 1 cup artichoke hearts drained and separated, canned
- 1 cup black olives drained, pitted
- ½ cup cherry peppers or roasted red peppers, pickled
For the Antipasto Dressing –
- 1/3 cup olive oil
- ¼ cup lemon juice fresh
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- black pepper
- salt
Instructions
- Pile the baby spinach leaves on a large serving platter or in a large salad bowl.
- Set out a cutting board. Slice the salami, pepperoni, provolone, cheese, and tomatoes in half. If the provolone cheese slices are larger, you may need to cut them in wedges.
- Drain the mozzarella balls, artichoke hearts, black olives, and cherry peppers or roasted red peppers. Separate the artichoke hearts into large chunks.
- Arrange the antipasto toppings over the fresh greens. You can pile them in various sections to form a pretty pattern, or dump them on top willy-nilly. *If needed, you can cover the salad and refrigerate until ready to serve. It will stay fresh for up to 24 hours, without dressing poured over the top.
- Set out a jar or measuring pitcher to make the antipasto dressing. Combine the olive oil, lemon juice, Italian seasoning, and garlic powder, followed by ½ teaspoon of salt and ½ teaspoon of cracked black pepper. Whisk well to combine.
- We’re ready to serve, pour the dressing over the top of the salad and serve cold.
Cup of Yum
Notes
- Possible Swaps or Add-Ins: pepperoncini, pickled tomatoes, giardiniera, red onion, prosciutto, green olives, kalamata olives, or roasted almonds.
- You can assemble to salad a day or so in advance, but leave off the dressing until ready to serve. Once the dressing has been added, the salad will keep well for 3-4 days covered in the fridge.
Nutrition Information
Serving
1c
Calories
356kcal
(18%)
Carbohydrates
8g
(3%)
Protein
14g
(28%)
Fat
30g
(46%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
15g
(75%)
Trans Fat
0.2g
(10%)
Cholesterol
41mg
(14%)
Sodium
1387mg
(58%)
Potassium
343mg
(7%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
3120IU
(62%)
Vitamin C
16mg
(18%)
Calcium
219mg
(22%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 356
% Daily Value*
| Serving | 1c | |
| Calories | 356kcal | 18% |
| Carbohydrates | 8g | 3% |
| Protein | 14g | 28% |
| Fat | 30g | 46% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 41mg | 14% |
| Sodium | 1387mg | 58% |
| Potassium | 343mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 3120IU | 62% |
| Vitamin C | 16mg | 18% |
| Calcium | 219mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.