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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

From 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
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.

Nutrition Facts

Antipasto Appetizer Salad

SERVINGS

CATEGORY

METHOD

PREP

TOTAL

INGREDIENTS

DIRECTIONS

Printed from tasteofhome.com Jul 24, 2008