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| RECIPE FOR ANTIPASTO PICNIC SALAD |
Title: Antipasto Picnic Salad
Category: Fourth Of July
Instructions:
Antipasto Picnic Salad
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
Toss together all ingredients in a large bowl. Cover and refrigerate for several hours to let marinate, stirring occasionally.
Makes 12 servings.
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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