Antipasto Salad

Ingredients

• Olive oil

  2 tbsp or 27g

• Apple cider vinegar

  3 tbsp or 45g

• Oregano

  dried

  ½ tsp, leaves or 0.5g

• White pepper

  ground

  ½ tsp, ground or 1g

• Lettuce

  Little Gem - Sainsbury's

  100g

• Radicchio

  raw

  2 cup, shredded or 80g

• Grape tomatoes

  red, raw

  2 cup grape tomatoes or 298g

• Chickpeas

  cooked, boiled, unsalted

  4 cup or 656g

• Cucumber

  raw, peeled

  ½ medium or 101g

• Fennel bulb

  raw

  1 cup, sliced or 87g

• Mozzarella cheese

  part-skim

  4 oz or 113g

• Artichoke

  globe (French), cooked, boiled, drained, unsalted

  ½ cup hearts or 84g

• Golden Pepperoncini

  Mezzetta

  12 pieces or 120g

• Salami

  Freybe

  50g

• White icicle radish

  raw

  ½ cup slices or 50g

• Black olives

  ripe, canned, small-extra large

  ¼ cup or 34g

Directions

1. Whisk oil, vinegar, oregano and pepper in a large bowl. Add escarole, radicchio, tomatoes, chickpeas, cucumber, fennel, mozzarella, artichoke hearts, pepperoncini, radishes, salami and olives. Toss to coat.
2. (source: https://www.eatingwell.com/recipe/257783/antipasto-salad/)