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Antipasto Appetizer Salad Recipe

   
 

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     Antipasto Appetizer Salad

Category   Appetizers
Sub Category   None
Servings   12

Ingredients
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

Instructions
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. Yield- 6 cups.


Originally Submitted
12/10/2010





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