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Description

Antipasto Salad

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Antipasto Salad

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Sept. 14th, 2011 11:07a.m.

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Directions

SUMMARY

  • Prep Time: 25 minutes
  • Cook Time: None minutes
  • Yield: Serves: 4

INGREDIENTS

  • 2 cups Italian or French bread, cubed (1/2-inch)
  • 1 pkg. (10 oz.) romaine lettuce, torn
  • 1-1/2 cups (6 oz.) Sargento® Shredded Reduced Fat 4 Cheese Italian, divided
  • 16 cherry tomatoes, cut in halves
  • 4 pepperoncini salad peppers, drained and sliced
  • 1/2 cup bottled roasted red bell peppers, drained and cut into 1-inch strips
  • 3/4 cup Caesar salad dressing, fat free or light
  • pepper

DIRECTIONS

  • 1

    Place bread cubes in single layer on baking sheet. Bake in preheated 425°F oven 8 minutes or until golden; set aside to cool.

  • 2

    Combine lettuce, 1 cup cheese, tomatoes, salad peppers and roasted pepper strips in large bowl.

  • 3

    Add bread cubes and dressing to lettuce mixture; toss to coat. Place salad on four serving plates; sprinkle with remaining cheese and serve with pepper.

Nutrition

Nutrition Facts

Serves: 4

Amount Per Serving

Calories 244

Total Fat 10.1g

Saturated Fat 4.9g

Trans Fat 2.4g

Polyunsaturated Fat 1.8g

Cholesterol 24mg

Sodium 1549mg

Carbohydrates 25g

Protein 16g

Dietary Fiber 4g

Vitamin A 269RE

Vitamin C 36mg

Calcium 429mg

Iron 2mg

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