Antipasto Appetizer Salad Recipe

By nurseliz

Ingredients

• Ingredients
• 1 * 1 jar (16 ounces) roasted sweet red pepper strips, drained
• 1/2 * 1/2 pound mozzarella cheese, cubed
• 1 * 1 cup grape tomatoes
• 1 * 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, undrained
• 1 * 1 jar (7 ounces) pimiento-stuffed olives, drained
• 1 * 1 can (6 ounces) pitted ripe olives, drained
• 1 * 1 teaspoon dried basil
• 1 * 1 teaspoon dried parsley flakes
• * Pepper to taste
• * Toasted baguette slices or Romaine lettuce, torn

Preparation

Step 1

Directions

* 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. Yield: 6 cups.

Editor's Note: This recipe was tested with Vlasic roasted red pepper strips.


Nutrition Facts: 1 serving (1/2 cup) equals 132 calories, 11 g fat (3 g saturated fat), 15 mg cholesterol, 651 mg sodium, 6 g carbohydrate, 1 g fiber, 4 g protein.