Antipasto Appetizer Salad


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Member since 2009
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Serves 12 | Prep Time 10 min | Cook Time

Why I Love This Recipe


Ingredients You'll Need

1 jar (16 ounces) roasted sweet red pepper strips, drained
1/2 pound 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

ingredients; toss to coat. Cover and refrigerate for at least 4 hours before serving.


Serve with baguette slices or over lettuce.


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