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

Antipasto Appetizer Salad

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

PREP

10 min.

TOTAL

10 min.

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 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.

Printed from tasteofhome.com Jul 24, 2008

Copyright Reiman Media Group, Inc © 2008