Antipasto Appetizer Salad
- 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
- 1. In a large bowl, combine the first 9 ingredients; toss to coat. Cover and refrigerate for at least 4 hours before serving.
- 2. Serve with baguette slices or over lettuce.
1/2 cup: 132 calories, 11g fat (3g saturated fat), 15mg cholesterol, 651mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 4g protein.
Oct 1, 2011
easy and quick
Dec 11, 2010
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
Dec 10, 2010
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!