Independence Day Recipes

Antipasto Picnic Salad

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Yield: 12 servings

Ingredients

  • 1 pound mozzarella cheese, cut into 1/2 inch cubes
  • 2 (6 ounce) cans pitted large ripe olives, drained
  • 2 (6.5 to 7.25 ounce) jars quartered marinated artichoke hearts (including liquid)
  • 2 bell peppers, cored and cubed (any color)
  • 1 (8 ounce) roll Italian dry salami, cut into 1/2-inch cubes
  • 1/4 cup sliced fresh basil

Instructions

  1. Toss together all ingredients in a large bowl.
  2. Cover and refrigerate for several hours to let marinate, stirring occasionally.

Nutrition

Per serving: 260 calories, 16 g protein, 19 g total fat (7 g sat.), 8 g carbohydrate, 2 g fiber, 1 g sugar, 35 mg cholesterol, 910 mg sodium, 6 points



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