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.