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Antipasto Appetizer Salad

Total Time

Prep: 10 min. + chilling

Makes

6 cups

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
Antipasto Appetizer Salad Recipe photo by Taste of Home

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 9 ingredients; toss to coat. Cover and refrigerate for at least 4 hours before serving.
  2. Serve with baguette slices or over lettuce.
Note: This recipe was tested with Vlasic roasted red pepper strips.

Nutrition Facts

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

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