ANTIPASTO TOSSED SALAD

Antipasto Tossed Salad image

This is one of the few lettuce salads my husband will eat! Adding lemon juice to bottled dressing is an easy way to give it homemade flair.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 16 servings.

Number Of Ingredients 13

Ingredients

1-3/4 cups thinly sliced halved zucchini
1-1/2 cups fresh cauliflowerets
1/4 cup thinly sliced green onions
1 cup reduced-fat Italian salad dressing
1 tablespoon lemon juice
12 cups torn romaine
2 medium tomatoes, cut into wedges
4 large fresh mushrooms, thinly sliced
4 ounces sliced turkey salami, julienned
4 ounces reduced-fat provolone cheese, julienned
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup fat-free Italian croutons
1/4 cup shredded Parmesan cheese

Steps:

In a large bowl, combine the zucchini, cauliflower and onions. Combine the salad dressing and lemon juice; pour over vegetables and toss to coat. Cover and refrigerate for at least 4 hours., Just before serving, combine the romaine, tomatoes, mushrooms, salami, provolone and olives in a serving bowl. Add marinated vegetables; toss to coat. Top with the croutons and Parmesan cheese.

Nutrition Facts : Calories 86 calories, Fat 5g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 329mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges