Antipasto Salad

Name: Antipasto Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 57 grams cups baby arugula; 1 medium heads frisée, coarsely chopped; 59 milliliters extra-virgin olive oil; 118 milliliters pitted olives, coarsely chopped; 2 Tbsps minced oregano; 113 grams sliced provolone cheese, cut into thin strips; 1 medium heads radicchio, cored and coarsely chopped; 237 milliliters finely chopped red cabbage; 1 mediums red onion, thinly sliced; 3 Tbsps red wine vinegar; 113 grams thickly sliced Genoa salami, cut into thin strips; 6 servings Salt and freshly ground pepper; 1 Tbsp minced shallot

Antipasto Salad is a gluten free and primal side dish. One serving contains 266 calories, 11g of protein, and 22g of fat. This recipe serves 6. This recipe covers 16% of your daily requirements of vitamins and minerals. A mixture of wine vinegar, salt and pepper, radicchio, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 30 minutes.