Antipasti Salad Bread Bowl
Nutrition Facts
6 servings Serving Per Container
Serving size 1/2 Bread Bowl
| Amount Per Serving | ||
|---|---|---|
|
Calories |
610 |
|
| % Daily Value* | ||
| Total Fat 24g | 31% | |
| Saturated Fat 10g | 51% | |
| Cholesterol 55mg | 19% | |
| Sodium 2190mg | 95% | |
| Total Carbohydrate 66g | 24% | |
| Dietary Fiber 10g | 37% | |
| Sugars 5g | ||
| Includes Added Sugars 1g | 5% | |
| Protein 28g | ||
| Vitamin D 0mcg | 0% | |
|---|---|---|
| Calcium 279mg | 20% | |
| Iron 4mg | 25% | |
| Potassium 970mg | 20% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
- 3 each Soup Bread Bowl
- 1 pint Cherry Tomatoes, halved
- 1 cup Roasted Red Peppers, chopped
- 1/2 cup Sundried Tomatoes, finely chopped
- 1 cup Artichoke Hearts, chopped
- 1/2 each Red Onion, sliced thinly
- 1/2 cup Banana Peppers, chopped
- 7 oz Genoa Salami, cut into thin strips
- 7 oz Provolone Cheese, cut into thin strips
- 8 each Basil Leaves, sliced thinly
- Vinaigrette -- ---
- 2 each Garlic Cloves, minced
- 2 tbsp Banana Pepper Brine
- 2 tbsp Dijon Mustard
- 1/2 tsp Salt & Pepper & Dried Oregano & Dried Basil
- 2 tbsp Red Wine Vinegar
- 2 tbsp Olive Oil
Method of Preparation
Step 1
Cut and hollow out soup bread bowls.
Step 2
In a small bowl combine the vinaigrette ingredients except for the olive oil. Whisk together.
Slowly add in the oil to emulsify. Set aside.
Step 3
In a large bowl combine all the salad ingredients with the vinaigrette and toss to combine all.
Step 4
Evenly distribute the salad into the bread bowls. Enjoy!
