Recipe for Antipasto Picnic Salad from the Fourth Of July section.
Antipasto Picnic Salad1 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
We hope you enjoy your freshly made Antipasto Picnic Salad. This recipe came from Fourth Of July's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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