This Italian Salad is meatless, low cholesterol and low saturated fat recipe.
Fresh baby spinach 1 (5 Ounces)
Fresh bocconcini 12 (4 Ounces)
Roasted red bell peppers 1 (6 Ounces)
Kalamata olives, pitted 1/3 Cup
Marinated artichoke hearts, drained 1 (10-ounce)
Balsamic vinaigrette 1/2 Cup
French bread baguette 4 slices (1/2-inch-thick each)
Freshly ground black pepper
How to prepare Italian Antipasto Salad
First take baby spinach and divide it equally among 4 plates.
Now divide bocconcini, kalamata olives and Roasted red bell peppers (must be drained, patted dry, and cut into strips) in plates
drizzle 2 tablespoons vinaigrette over each salad
Now garnish it with baguette slice. Sprinkle salads with pepper and serve.