Antipasto Salad

Serve with a slotted spoon as an appetizer or over torn Romaine lettuce to enjoy as a salad.

Ingredients

• 1 jar (500g) marinated sweet red pepper strips, drained
• 250g skim mozzarella cheese, cubed
• 1 cup grape tomatoes
• 1 jar (250g) marinated quartered artichoke hearts, undrained
• 200g pimiento-stuffed olives, drained
• 200g pitted ripe olives, drained
• 1 teaspoon basil, chopped
• 1 teaspoon dried parsley flakes or chopped fresh parsley
• Pepper to taste
• Toasted baguette slices or Romaine lettuce, torn

Directions

1. In a large bowl, combine the first nine ingredients; toss to coat. Cover and refrigerate for at least 4 hours before serving.

2. Serve with baguette slices or over lettuce.