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Home
Dishes & Beverages
Salads
Antipasto Salads
Antipasto Appetizer Salad
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
Antipasto Appetizer Salad Recipe photo by Taste of Home
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Total Time
Prep: 10 min. + chilling
Makes
6 cups
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Cilantro Tomato Bruschetta
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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
Text Ingredients
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Directions
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.
Note:
This recipe was tested with Vlasic roasted red pepper strips.
Nutrition Facts
1/2 cup: 132 calories, 11g fat (3g saturated fat), 15mg cholesterol, 651mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 4g protein.
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