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Antipasto Bowl
Source: dLife

Classic Italian mixture of cheeses, vegetables, and a light vinaigrette.

Prep Time: 10 minutes
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 20 servings
Amount Per Serving
Calories 55.0
Total Carbs 5.1 g
Dietary Fiber 2.5 g
Sugars 1.6 g
Total Fat 2.9 g
Saturated Fat 0.8 g
Unsaturated Fat 0.2 g
Potassium 186.8 mg
Protein 2.7 g
Sodium 238.0 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables , 1/2 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0 3/4 lb  fresh asparagus
3 cup  fresh mushrooms
8 oz  medium red bell peppers
0 1/2 cup  canned black olives
3 oz  low moisture, part skim mozzarella cheese
14 oz  canned artichokes hearts, drained
1 cup  pepperoncini peppers
0.3333 cup  cider vinegar
0 1/4 cup  chopped parsley
2 tbsp  extra virgin olive oil
2 tsp  ground oregano
1 tsp  sugar
0 1/4 tsp  salt
0 1/4 tsp  black pepper
3 each  medium garlic cloves
  1. Steam asparagus for 2 minutes, drain and place into an ice bath; drain again.
  2. Mix asparagus with mushrooms, red bell peppers, olives, cheese, artichoke hearts, and pepperoncini peppers in a serving bowl.
  3. Whisk together vinegar, parsley, oil, oregano, sugar, salt, pepper, and garlic. Drizzle dressing over salad and toss. Wrap with plastic wrap and chill for at least 2 hours.

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