Antipasto Appetizer Salad
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. —Tamra Duncan, Decatur, Arkansas
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1 teaspoon dried basil
- pepper to taste
- 1 cup grape tomatoes
- 1 teaspoon dried parsley flakes
- 16 ounces roasted sweet red pepper strips drained
- 1/2 pound part-skim mozzarella cheese cubed
- 7-1/2 ounces marinated quartered artichoke hearts undrained
- 7 ounces pimiento-stuffed olives drained
- 6 ounces pitted ripe olives drained
- toasted baguette slices or romaine lettuce, torn
- Carbohydrate 31.7742320096992 g
- Cholesterol 145.1495584 mg
- Fat 85.0580722935489 g
- Fiber 14.50373165987 g
- Protein 60.139909393892 g
- Saturated Fat 29.4258267613154 g
- Serving Size 1 1 Recipe (1200g)
- Sodium 5985.50615645681 mg
- Sugar 17.2705003498291 g
- Trans Fat 4.09002219699412 g
- Calories 1092 calories
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.
