12 Ingredients
  • 3 cups bread cubes
  • 2 tablespoons extra-virgin olive oil
  • 2 1/3 cups giardiniera (Italian pickled vegetables), drained and chopped, plus 2 tablespoons brine from the jar
  • 3/4 cup fresh basil leaves, torn
  • 1/2 cup sliced pitted Cerignola olives (black and green)
  • 1/2 cup chopped jarred Peppadew peppers
  • 1 large head romaine lettuce, shredded
  • 2 ounces sliced mortadella, cut into thin strips
  • 2 ounces sliced prosciutto, cut into thin strips
  • 1 ounce sliced capicola, cut into thin strips
  • 1 ounce sliced Genoa salami or hot soppressata, cut into thin strips
  • 1 2-ounce piece aged provolone, shaved with a vegetable peeler
Nutrition
191
10% daily value
8 servings
                                       
                                            low-​sugar
     

Fat

16% 11

Saturated

16% 3

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 1

Carbs

5% 16

Carbs (net)

- 11

Fiber

17% 4

Sugars

- 2

Sugars, added

- 0

Protein

19% 10

Cholesterol

6% 17

Sodium

24% 574

Calcium

13% 126

Magnesium

8% 35

Potassium

9% 419

Iron

13% 2

Zinc

12% 1

Phosphorus

20% 143

Vitamin A

58% 520

Vitamin C

16% 15

Thiamin (B1)

21% 0

Riboflavin (B2)

15% 0

Niacin (B3)

14% 2

Vitamin B6

16% 0

Folate equivalent (total)

40% 159

Folate (food)

- 154

Folic acid

- 3

Vitamin B12

15% 0

Vitamin D

46% 7

Vitamin E

6% 1

Vitamin K

95% 113

Sugar alcohols

- 0

Water

- 148
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