Antipasto Salad

2 Reviews
50% would make this recipe again

A salade made of tomatoes, spinach, radish, and celeriac.

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Preparation : 15 min
170 calories/serving


12 radishes, thinly sliced 180 g
2 tomatoes, sliced 240 g
4 cups baby spinach 65 g
1/4 cup Classic Vinaigrette 65 mL
3 cups celeriac, grated 400 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
2 1/2 tbsp Creamy Vinaigrette 38 mL


  1. Prepare the tomato, radish and spinach. Slice the tomatoes and radishes; wash the baby spinach then spin-dry. Arrange the veggies on the inidividual plates. Pour the Classic Vinaigrette then season with salt and pepper.
  2. Peel and shred the celeriac, then put it in a bowl. Add the Creamy Vinaigrette then toss well and transfer to the individual plates.
  3. Serve.

Nutrition Facts Table

per 1 serving (190 g)


% Daily Value




12 g

19 %

Saturated 1.8 g
+ Trans 0 g

9 %


0 mg


140 mg

6 %


13 g

4 %


3 g

13 %


4 g

Net Carbs

10 g


3 g

Vitamin A

41 %

Vitamin C

40 %


8 %


10 %


This recipe is :
Diet-related health claims  :
Excellent source of  :
Potassium, Vitamin A, Vitamin E, Vitamin K
Good source of  :
Folacin, Magnesium, Manganese, Vitamin C
Source of  :
Calcium, Copper, Fibre, Iron, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B2, Vitamin B6, Zinc
Low  :
Saturated Fat
Free  :
Added Sugar, Cholesterol, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 1 ½
Milk and Alternatives 0
Fats 2 ½

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2 Reviews (2 with rating only) 50% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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