Low Sodium Classic Antipasto Salad
Elevate your appetizer game with this flavorful and heart-healthy Low Sodium Classic Antipasto Salad, a vibrant medley of mixed greens, fresh cherry tomatoes, creamy unsalted mozzarella balls, and savory artichoke hearts. This recipe swaps out high-sodium ingredients for wholesome alternatives like rinsed chickpeas and unsalted roasted red peppers, maintaining all the bold, tangy essence of traditional antipasto. Tossed in a light homemade dressing featuring extra virgin olive oil, red wine vinegar, minced garlic, and oregano, each bite bursts with Mediterranean-inspired flavor. Perfect as a starter or a light meal, this easy-to-prepare salad comes together in just 20 minutes and can be served fresh or chilled for added convenience. Healthy, fresh, and deliciously satisfying—this low sodium antipasto salad is the ideal choice for those seeking a heart-smart, flavorful option!
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Recipe Information
Ingredients
- 6 cups Mixed salad greens
- 1 pint Cherry tomatoes
- 1 cup Canned chickpeas, rinsed and drained
- 4 oz Fresh mozzarella balls, unsalted
- 1 cup Artichoke hearts, packed in water
- 1 cup Roasted red peppers, unsalted
- 0.5 cup Kalamata olives, pitted
- 0.25 cup Red onion, thinly sliced
- 2 tbsp Extra virgin olive oil
- 1 tbsp Red wine vinegar
- 1 tsp Dried oregano
- 0.5 tsp Black pepper, freshly ground
- 1 clove Garlic, minced
Instructions
Begin by preparing the salad ingredients. Rinse and drain the canned chickpeas thoroughly to reduce any residual sodium.
Halve the cherry tomatoes and mozzarella balls. If the artichoke hearts are large, cut them into bite-sized pieces. Slice the roasted red peppers into strips.
In a large mixing bowl, combine the mixed salad greens, chickpeas, cherry tomatoes, mozzarella balls, artichoke hearts, roasted red peppers, kalamata olives, and red onion.
In a small bowl, prepare the dressing by whisking together the extra virgin olive oil, red wine vinegar, dried oregano, freshly ground black pepper, and minced garlic.
Pour the dressing over the salad and gently toss to combine all ingredients, ensuring even coating with the dressing.
Serve immediately or refrigerate for up to 2 hours before serving to allow the flavors to meld.
Enjoy the salad as an appetizer or a light meal. This low sodium version maintains the classic antipasto flavor profile.
Nutrition Facts
Calories |
1299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.9 g | 97% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 3153 mg | 137% | |
| Total Carbohydrate | 115.7 g | 42% | |
| Dietary Fiber | 41.2 g | 147% | |
| Total Sugars | 37.2 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1068 mg | 82% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 3168 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
