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Antipasto Garden Salad

Rated as 1 out of 5 Stars
 made it  |  0 reviews   |   photos

"A traditional garden salad with Italian meats and cheese rolled and sliced on top. I serve it in bowls, as an entree, with fresh pita bread."
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40 m servings 1030 cals
Original recipe yields 4 servings


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  • Prep

  • Ready In

  1. Lay 2 slices of prosciutto side by side on a flat work surface. Top with mortadella, 2 slices of capicola, 2 slices of salami, and 1 slice of provolone cheese. Roll into a log. Repeat with remaining meats and cheese. Transfer to the refrigerator.
  2. Divide iceberg lettuce, celery, tomatoes, cucumber, green bell pepper, onion, and olives among serving plates. Cut meat and cheese logs into even slices; arrange on top.


  • Cook's Note:
  • Optional toppings include: peperoncini, pepperoni, shredded Cheddar cheese, croutons, and the salad dressing of your choice. Italian dressing is preferred.

Nutrition Facts

Per Serving: 1030 calories; 78.6 g fat; 25.6 g carbohydrates; 55.5 g protein; 192 mg cholesterol; 4033 mg sodium. Full nutrition

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