Antipasto Appetizer Salad Recipe

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This Italian Appetizer Salad contains all your favorite antipasto ingredients–artichoke hearts, mozzarella cheese cubes, tomatoes, Olives and red bell pepper strips. Easy and Quick. Check it out the Antipasto Appetizer Salad Recipe here!!

[one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 0 minutes[/one_third] [one_third_last] Servings: 12[/one_third_last] [review] [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

  • 1/2 pound mozzarella cheese, cubed
  • 1 jar (16 oz) roasted sweet red pepper strips, drained
  • 1 jar (7-1/2 oz) marinated quartered artichoke hearts, undrained
  • 1 jar (7 oz) pimiento-stuffed olives, drained
  • 1 can (6 oz) pitted ripe olives, drained
  • 1 cup grape tomatoes
  • 1 tsp dried basil
  • 1 tsp dried parsley flakes
  • Pepper to taste
  • romaine lettuce, torn

[/tab] [tab]Yield: 12 servings

Nutritional information is not yet available. [/tab] [/tabs] Directions: [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

Step 1

Place mozzarella cheese, red peppers, artichoke, olives and tomatoes in a large bowl.

Step 2

Sprinkle with basil, parsley and pepper. Toss to coat evenly.

Step 3

Cover the bowl and refrigerate for 4 hours to blend flavors. Antipasto Appetizer Salad is ready to serve. [/tab] [tab]

  • Serve over Romaine lettuce.

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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!
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