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Chopped Antipasto Salad in Mason Jars

Chopped Antipasto Salad in Mason Jars

Chopped Salads with loads of Italian and a homemade vinaigrette, make for one flavorful, and healthy salad perfect for the entire week ahead!
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Course: Salad
Cuisine: American
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 5
Calories: 500kcal

Ingredients

italian vinaigrette

  • 1/4 cup red wine vinegar
  • 2/3 cup extra-virgin olive oil
  • 2 tablespoons water
  • 1 1/2 teaspoon garlic powder - granulated
  • 1 1/2 teaspoon onion powder
  • 1 1/2 teaspoon dried parsley
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried basil spice

antipasto salad

  • 3/4 cup Italian Vinaigrette
  • 1/2 cup roasted red peppers, chopped
  • 1 cup grape tomatoes, halved
  • 1 cup cucumber, diced/cubed
  • 1/2 cup olives of choice (I use manzanilla olives)
  • 1/2 cup pepperoncinis, chopped
  • 1/2 cup artichoke hearts (canned), chopped
  • 1/2 cup pepperoni of choice, chopped - I use Applegate brand
  • 1/2 cup salami or sopressata of choice, chopped - I use Applegate brand
  • 1 cup fresh mozzarella, chopped
  • 5 cups lettuce, chopped - romaine suggested

Instructions

italian vinaigrette

  • In a small mixing bowl, or pint-size mason jar, combine the dry spices, water, and vinegar, and oll. Shake well, or whisk if using a bowl to combine together.

antipasto salad

  • Layer each jar in the following order: 3 tbsp dressing, grape tomatoes, tbsp red pepper, cucumber, olives, pepperoncinis, artichoke hearts, pepperoni, salami, and cheese. Add lettuce last. Will last refrigerated up to six days.

Nutrition

Serving: 1salad | Calories: 500kcal | Carbohydrates: 10g | Protein: 18g | Fat: 35g | Fiber: 4g
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