ANTIPASTO APPETIZER SALAD

Antipasto Appetizer Salad image

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

Provided by Taste of Home

Categories Appetizers Lunch

Time 10m

Yield 6 cups.

Number Of Ingredients 10

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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

Steps:

In a large bowl, combine the first 9 ingredients; toss to coat. Cover and refrigerate for at least 4 hours before serving., Serve with baguette slices or over lettuce.

Nutrition Facts : Calories 132 calories, Fat 11g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 651mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.