Antipasto Appetizer Salad Recipe

Nutrition Facts

  • One serving:
  • (1/2 cup)
  • Calories:
  • 132
  • Fat:
  • 11 g
  • Saturated Fat:
  • 3 g
  • Cholesterol:
  • 15 mg
  • Sodium:
  • 651 mg
  • Carbohydrate:
  • 6 g
  • Fiber:
  • 1 g
  • Protein:
  • 4 g


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Antipasto Appetizer Salad

Test Kitchen Favorites 2004

Serve this with a slotted spoon as an appetizer or over torn Romaine lettuce to enjoy as a salad. I like it with toasted baguette slices on the side. -- Tamra Duncan

SERVINGS: 12

CATEGORY: Appetizer

METHOD: Marinate

TIME: Prep: 10 min. + marinating

Ingredients:

  • 1 jar (16 ounces) roasted sweet red pepper strips, drained
  • 1/2 pound mozzarella cheese, cubed
  • 1 cup grape tomatoes
  • 1 jar (7-1/2 ounces) marinated artichoke hearts, undrained
  • 1 jar (7 ounces) stuffed olives, drained
  • 1 can (6 ounces) pitted ripe olives, drained
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley flakes
  • Pepper to taste
  • Toasted baguette slices or Romaine lettuce, torn

Directions:

In a large bowl, combine the first nine ingredients; toss to coat. Cover and refrigerate for at least 4 hours before serving.
    Serve with baguette slices or over lettuce. Yield: 6 cups. Editor's Note: This recipe was tested with Vlasic roasted red pepper strips.


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