Antipasto Appetizer Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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Serve this with a slotted spoon as an appetizer or over torn Romaine lettuce to enjoy as a salad. I like it with toasted baguette slices on the side. 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 |
Directions:
1. In a large bowl, combine the first nine ingredients; toss to coat. Cover and refrigerate for at least 4 hours before serving.
2. Serve with baguette slices or over lettuce. Yield: 6 cups.
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