Nutritional Info

Nutrition Facts

Serving Size 1 (429g)

Calories 532
Calories from Fat 154 (29%)
Amount Per Serving %DIV
Total Fat 17.1g 26%
Saturated Fat 3.3g 17%
Monounsaturated Fat 11g
Polyunsaturated Fat 2.8g
Trans Fat 0.0g
Cholesterol 20.9mg 7%
Sodium 608.7mg 26%
Potassium 400mg 9%
Total Carbohydrate 63.8g 21%
Dietary Fiber 7.4g 29%
Sugars 50.2g
Protein 33.3g 67%

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Recipe Description
This antipasto is delicious, and always leaves them asking for more.  It's just hearty enough to take the edge off the appetite prior to dinner.
Prep time
20 min
Cook time
10 min
Ready In
30 min


Serves Tool

Serves To:USMetric
1/2 Teaspoon(t)  black pepper
1 Pound(lb)  medium carrots, peeled and sliced diagonally 1/4 inch thick
1/4 Cup(c)  vegetable oil
2 Tablespoon(T)  balsamic vinegar
8 Ounce(oz)  black olives
8 Ounce(oz)  salami, cut into thin strips
4 Ounce(oz)  roasted sweet red peppers, drained
8 Ounce(oz)  provolone, cut into thin strips
14 Ounce(oz)  artichoke hearts, drained and halved
1 Pound(lb)  cannellini beans, drained and rinsed
3 Tablespoon(T)  lemon juice
6 1/2 Ounce(oz)  tuna in water, drained and flaked
2 Teaspoon(t)  dijon mustard
1/2 Teaspoon(t)  salt
1 Clove(clv)  garlic, minced
1/4 Cup(c)  fresh basil, minced
1 Pound(lb)  small new potatoes
1/4 Cup(c)  olive oil


Place the carrots and potatoes in a large saucepan in enough boiling water to cover them by 1 inch.  Cook, covered, for 9 to 10 minutes, or until tender.  Drain well, then rinse under cold running water and drain well again.  Arrange the carrots, potatoes, tuna, cannellini, artichoke hearts, cheese, red peppers, salami and black olives on a large platter.  To prepare the dressing:  In a food processor at high speed, whirl the lemon juice, vinegar, mustard, salt, pepper, garlic and basil for about 15 seconds or until smooth.  With the motor running, add the olive and vegetable oils in a thin stream, then whirl about 60 seconds longer, or until creamy.  Pour into a bowl and serve with the antipasto.

Additional notes

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Main Course Antipasto
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