Antipasto Salad

Name: Antipasto Salad
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 20
Cuisine: Global
Ingredients: 170 grams artichoke hearts, drained, patted dry, quartered; 425 grams chickpeas, drained and rinsed; 118 milliliters pitted green olives; 85 grams mozzarella, cut into 1/2-inch cubes; 6 Tbsps olive oil; 85 grams thinly sliced pepperoni; 85 grams sharp provolone, cut into 1/4-inch cubes; 3 Tbsps red wine vinegar; 198 grams roasted red peppers, drained, patted dry, sliced; 3 smalls Romaine lettuce hearts, torn into small pieces; 1 large tomato, cored, cut into 1/2-inch cubes

Need a gluten free side dish? Antipasto Salad could be an awesome recipe to try. One serving contains 125 calories, 5g of protein, and 10g of fat. This recipe serves 20. From preparation to the plate, this recipe takes about 20 minutes. If you have olive oil, roasted peppers, olives, and a few other ingredients on hand, you can make it.