Antipasto Appetizer Salad Recipe

Antipasto Appetizer Salad RecipePhoto by: Taste of Home Antipasto Appetizer Salad Recipe Rating 4

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, Decatur, Arkansas

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Antipasto Appetizer Salad Recipe
  • Prep: 10 min. + marinating
  • Yield: 12 Servings
10 10

Ingredients

  • 1 jar (16 ounces) roasted sweet red pepper strips, drained
  • 1/2 pound part-skim mozzarella cheese, cubed
  • 1 cup grape tomatoes
  • 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, undrained
  • 1 jar (7 ounces) pimiento-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.

Nutritional Facts 1 serving (1/2 cup) equals 132 calories, 11 g fat (3 g saturated fat), 15 mg cholesterol, 651 mg sodium, 6 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Antipasto Appetizer Salad in Test Kitchen Favorites 2004 , p19

Tip

Keeping Lettuce Fresh

To store lettuce to keep it crisp and fresh, wash lettuce in cold water and drain very well. Use a “salad spinner” or pat it dry with paper towels. Store in a resealable plastic bag or airtight container with a dry paper towel in the bottom to absorb any leftover moisture. (Be certain to replace the towel if it gets wet.) For extra-crispy salads, you may want to use a lettuce variety like romaine that’s naturally more crisp.

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Reviews for Antipasto Appetizer Salad (4)

Antipasto Appetizer Salad Recipe

Antipasto Appetizer Salad

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Reviewed on Oct. 01, 2011 by grammie75

easy and quick


Reviewed on Dec. 11, 2010 by golliwog

As l live quite far from a store, l have to "rearrange" recipes to suit what l have handy .I substituted fresh Red & Green Peppers and the results were great!

Thanks Tamra for a super elegant Salad in this horrid weather it almost made me think of the Carribean!!

Ann M. Goy. Yellow Creek, Saskatchewan. Canada


Reviewed on Dec. 10, 2010 by btaylor123

I put in some chopped sun-dried tomatoes instead of the fresh ones, added a few capers, and served with toasted bread slices. It was delicious! I think you could play around with flavors and ingredients a lot--cubed salami would be good, as would roasted eggplant.


Reviewed on Dec. 10, 2010 by Juansmom

I would add some sliced pepperoni or chunks of cut up salami. I actually made something similar for dinner last night, with capers instead of olives, a can of diced tomatoes instead of fresh, and cooked broccoli spears, all tossed with whole wheat pasta. I call it "antipasto pasta". It was pretty good, basically antipasto over hot pasta to melt the cheese! Any combo of Italian ingredients would work!

 
 
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