Antipasto Appetizer Salad
Use a slotted spoon to serve this as an appetizer with baguette toasts, or ladle it over romaine lettuce to enjoy as a salad. —Tamra Duncan, Decatur, Arkansas
Ingredients
- 1 jar (16 ounces) roasted sweet red pepper strips, drained
- 1/2 pound part-skim 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
Reviews
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easy and quick
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As l live quite far from a store, l have to "rearrange" recipes to suit what l have handy .I substituted fresh Red & Green Peppers and the results were great!Thanks Tamra for a super elegant Salad in this horrid weather it almost made me think of the Carribean!!Ann M. Goy. Yellow Creek, Saskatchewan. Canada
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I would add some sliced pepperoni or chunks of cut up salami. I actually made something similar for dinner last night, with capers instead of olives, a can of diced tomatoes instead of fresh, and cooked broccoli spears, all tossed with whole wheat pasta. I call it "antipasto pasta". It was pretty good, basically antipasto over hot pasta to melt the cheese! Any combo of Italian ingredients would work!