Ingredients for Antipasto Napoli
- 1 pint cherry or grape tomatoes
- 8 oz cremini mushrooms
- 3 oz pepperoni
- 1 medium zucchini
- 5 oz baby spinach or mixed greens
- 1 ounce grated Parmesan cheese
- approx. 6 tablespoons homemade Italian-style dressing
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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How to Make Antipasto Napoli
- Wash and chop 1 pint cherry or grape tomatoes in half.
- Slice 8oz cremini mushrooms.
- Thinly slice 3oz pepperoni.
- Dice 1 medium zucchini.
- In a large bowl, combine the tomatoes, mushrooms, pepperoni, and zucchini.
- In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Pour the dressing over the vegetables and meat, toss to coat. Marinate for at least 2 hours in the refrigerator (or longer for a more intense flavor).
- Before serving, drain the marinade, reserving about 2 tablespoons.
- Toss the marinated vegetables and pepperoni with 5oz baby spinach or mixed greens.
- Serve immediately, drizzled with the reserved marinade and sprinkled with 1 ounce grated Parmesan cheese.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
19g
Fat
6g
Carbs
2g
