Name: Appetizer Salad
Prep time: 10 min
Yield: 6 servings
Cuisine: Europe, Italian
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

Think of this appetizer salad as an upgraded Caprese salad, with way more flavor!

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

Instructions

1 Combine the ingredients

2 In a large bowl, combine the roasted sweet red pepper strips, mozzarella cheese, grape tomatoes, marinated artichoke hearts, pimiento-stuffed olives, pitted ripe olives, dried basil, dried parsley flakes and the pepper to taste. Toss to mix. Cover and refrigerate for at least four hours before serving.

3 Serve with bread or on lettuce

4 Serve the salad with slices of baguette or over lettuce. Editor’s Tip: Serve the appetizer salad recipe as crostini. Slice up the baguette and spread the slices with some olive oil, then toast them in the oven until golden brown. Scoop some of the salad on the bread for easy serving to guests.