QUICK ANTIPASTO SALAD

I used to work in a pizza shop, where this salad was the most popular item on the menu. It’s great for nights when it’s just too hot to cook.

—Webbie Carvajal, Alpine, TX

Takes: 25 min. • Makes: 8 servings

• 1 ½ cups cubed fully cooked ham
• 1 jar (10 oz.) pimiento-stuffed olives, drained and sliced
• 1 can (3.8 oz.) sliced ripe olives, drained
• 1 pkg. (3 ½ oz.) sliced pepperoni, quartered
• 8 cups shredded lettuce
• 10 to 12 cherry tomatoes, quartered
• 1 cup Italian salad dressing
• 1 ½ cups shredded part-skim mozzarella cheese

In a large bowl, combine the ham, olives and pepperoni. On a platter or individual salad plates, arrange the lettuce, olive mixture and tomatoes. Drizzle with dressing; sprinkle with cheese.

1 serving: 342 cal., 29g fat (7g sat. fat), 41mg chol., 1830mg sod., 9g carb. (3g sugars, 2g fiber), 13g pro.