Italian Antipasto Salad
Logged by @okkai
Nutrition Facts
Per 235g serving
% Daily Value based on a 2000 kcal diet
Calories
640 kcal
32% DV
Total Fat
53.0g
82% DV
Monounsaturated Fat26.5g
Polyunsaturated Fat4.5g
Saturated Fat19.0g
Trans Fat0.6g
Total Carbohydrate
12.0g
4% DV
Fiber4.0g
Starch5.0g
Sugars3.0g
Protein
29.0g
58% DV
Animal Protein29.0g
About
A rich antipasto-style plate high in fat and protein, with cured meats and cheese providing most calories, plus lightly marinated vegetables adding some fiber and micronutrients.
Vitamins & Minerals
Vitamins
| Nutrient | Amount | DV% | Half-life |
|---|---|---|---|
| Choline | 38.0mg | 7% | |
| Vitamin A | 180.0mcg | 20% | |
| Vitamin B1 | 0.5mg | 38% | |
| Vitamin B12 | 1.2mcg | 50% | |
| Vitamin B2 | 0.4mg | 32% | |
| Vitamin B3 | 4.1mg | 26% | |
| Vitamin B5 | 0.9mg | 18% | |
| Vitamin B6 | 0.3mg | 16% | |
| Vitamin B7 | 4.5mcg | 15% | |
| Vitamin B9 | 42.0mcg | 11% | |
| Vitamin C | 9.5mg | 11% | |
| Vitamin D | 0.4mcg | 2% | |
| Vitamin E | 1.6mg | 11% | |
| Vitamin K | 32.0mcg | 27% |
Minerals
| Nutrient | Amount | DV% | Half-life |
|---|---|---|---|
| Calcium | 430.0mg | 43% | |
| Copper | 120.0mcg | 13% | |
| Iron | 2.1mg | 12% | |
| Magnesium | 34.0mg | 8% | |
| Phosphorus | 360.0mg | 51% | |
| Potassium | 420.0mg | 9% | |
| Selenium | 18.0mcg | 33% | |
| Sodium | 1650.0mg | 72% | |
| Zinc | 2.9mg | 26% |
Italian Antipasto Salad
A savory Italian-style antipasto plate built around cured meats, semi-hard cheese, and marinated vegetables. It is typically served chilled or at room temperature as a starter or light lunch.
Salami 50 g
Prosciutto 40 g
Semi-hard cheese 45 g
Artichoke hearts 50 g
Green beans 30 g
Olive oil 15 g
Salt 2 g
Black pepper 3 g
Total weight: 235 g
1. Trim and blanch the green beans until just tender, then cool completely.
2. Slice the salami and prosciutto if needed, and cut the semi-hard cheese into bite-sized pieces.
3. Drain the artichoke hearts and cut them into halves or quarters.
4. Combine the green beans, artichoke hearts, cured meats, and cheese in a bowl or on a plate.
5. Drizzle with olive oil, then season with salt and black pepper.
6. Toss gently or arrange neatly and serve chilled or at room temperature.
10 minutes
5 minutes
Use a mild semi-hard cheese such as provolone or young pecorino for the most classic balance.
Chill the ingredients before assembling for a fresher antipasto presentation.
If the artichoke hearts are already marinated, reduce the olive oil slightly.
Ingredients
Total weight: 235 g
Instructions
Prep time
10 minutes
Cook time
5 minutes
Helpful tips
KetoLow-carbGluten-freeMediterraneanBalanced
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