Independence Day Recipes
Antipasto Picnic Salad
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
- Toss together all ingredients in a large bowl.
- 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