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This colorful salad is a tasty crowd-pleaser. Guests love the homemade dressing, which is a nice change from bottled Italian. — Linda Harrington, Windham, New Hampshire
Nutritional Facts 3/4 cup equals 214 calories, 15 g fat (4 g saturated fat), 19 mg cholesterol, 514 mg sodium, 13 g carbohydrate, 1 g fiber, 7 g protein.
Originally published as Antipasto Salad in Taste of Home February/March 2006, p39
Seeding TomatoesSummer is the perfect time of year to enjoy fresh juicy tomatoes in all types of recipes. It's usually not necessary to remove the seeds from tomatoes before using. But for some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture. For example, it's not important to seed tomatoes when preparing a tossed salad. But it's nice to remove the seeds when making creamy tomato soup to ensure a smooth texture. And using seeded tomatoes when assembling a casserole can prevent it from becoming watery. To remove the seeds from a tomato, cut it in half horizontally and remove the stem. Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.
Summer is the perfect time of year to enjoy fresh juicy tomatoes in all types of recipes. It's usually not necessary to remove the seeds from tomatoes before using. But for some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture. For example, it's not important to seed tomatoes when preparing a tossed salad. But it's nice to remove the seeds when making creamy tomato soup to ensure a smooth texture. And using seeded tomatoes when assembling a casserole can prevent it from becoming watery. To remove the seeds from a tomato, cut it in half horizontally and remove the stem. Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Jan. 07, 2012 by skywaitress
I have made this many times. Just cut the recipe in half. Very Good!
Reviewed on Aug. 07, 2011 by cm13
Made this for a family get together and everyone loved it, even the picky eaters!
Reviewed on May. 19, 2011 by couponlady1250
I cut it in 1/2 and used red peppers instead of green peppers. Most of my friends can't eat green peppers because they stay with us and the red one don't. Everyone loved it
Reviewed on Apr. 01, 2011 by sam2008
This recipe is very good. The marinating definitely makes a difference.
Reviewed on Jul. 23, 2010 by mrsoak
I made this recipe exactly according to the directions. It makes a huge batch of salad and everyone loved it. The dressing is the best part. Better than bottled. Everyone raves over this salad.
Reviewed on Oct. 13, 2009 by Kabbas
I made this for my parent's 40th party and it was a hit. Everybody loved it, except it made a lot of servings. We had 35 people and still had half the salad left. Next time will cut the recipe in half.
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