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Antipasto Appetizer Salad
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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
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. Editor's Note: This recipe was tested with Vlasic roasted
red pepper strips.
Yield: 6 cups.
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Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |