• 8 cups loosely packed mixed baby salad greens
• 1 pkg. (8 oz.) CRACKER BARREL Vermont Sharp White Cheddar Cheese, cubed
• 1 can (14-1/2 oz.) artichoke hearts, drained, quartered
• 1 cup cherry tomatoes, halved
• 1 roasted red pepper, cut into strips
• 1 zucchini, cut lengthwise in half, grilled and cut into strips
• 12 slices hard salami, cut into strips
• 1/4 cup pitted black olives
• 1/2 cup Italian dressing
• 1/4 tsp. ground black pepper

Antipasto Salad

• 8 cups loosely packed mixed baby salad greens
• 1 pkg. (8 oz.) CRACKER BARREL Vermont Sharp White Cheddar Cheese, cubed
• 1 can (14-1/2 oz.) artichoke hearts, drained, quartered
• 1 cup cherry tomatoes, halved
• 1 roasted red pepper, cut into strips
• 1 zucchini, cut lengthwise in half, grilled and cut into strips
• 12 slices hard salami, cut into strips
• 1/4 cup pitted black olives
• 1/2 cup Italian dressing
• 1/4 tsp. ground black pepper

• Place salad greens in large bowl or platter.
• Arrange all remaining ingredients except dressing and black pepper over greens.
• Drizzle with dressing; sprinkle with pepper.
• How to Grill the Zucchini:
  • Heat grill to medium heat. Spray both sides of zucchini halves with cooking spray. Grill 3 min. on each side or just until tender.

(Per Serving) 130 calories, 7g total fat, 2.5g saturated fat, 0g trans fat, 20mg cholesterol, 620mg sodium, 11g carbohydrate, 4g dietary fiber, 4g sugars, 8g protein, 0%DV vitamin D, 4%DV calcium, 6%DV iron, 6%DV potassium.

*Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.