Lemon-Marinated Antipasto Recipe

Lemon-Marinated Antipasto Recipe photo by Taste of Home

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When I found this make-ahead recipe, it spoke to my Italian heart. I like to serve crusty Italian bread on the side to soak up the awesome dressing.—Nancy Beckman, Helena, Montana

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Lemon-Marinated Antipasto Recipe

Prep: 20 min. Cook: 15 min. + marinating

Yield: 15 Servings

20 15 35

Ingredients

1 package (19-1/2 ounces) Italian turkey sausage links
1 jar (12 ounces) roasted sweet red peppers, drained and thinly sliced
1 cup pitted Greek olives
1/3 cup olive oil
1/3 cup lemon juice
2 tablespoons minced fresh basil
2 teaspoons Italian seasoning
2 teaspoons grated lemon peel
3 garlic cloves, minced
1 pound fresh mozzarella cheese, cut into 1/2-inch cubes

Directions

In a large skillet, cook sausage over medium heat until no longer pink, about 15 minutes, turning occasionally. Cool; cut into 1/4-in. slices.
In a large bowl, combine the sausage, peppers and olives. In a small bowl, whisk the oil, lemon juice, basil, Italian seasoning, lemon peel and garlic. Pour over the sausage mixture; toss to coat.
Cover and refrigerate overnight.
Remove from the refrigerator and stir in cheese 30 minutes before serving. Arrange on a serving platter. Yield: 15 servings (1/2 cup each).

Nutritional Facts 1/2 cup equals 219 calories, 17 g fat (6 g saturated fat), 46 mg cholesterol, 494 mg sodium, 3 g carbohydrate, trace fiber, 11 g protein.

Originally published as Lemon-Marinated Antipasto in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p176