Recipe for cooking antipasto picnic salad

Super Salad Recipes :: Holiday Salads

Antipasto Picnic Salad

1 lb. mozzarella cheese, cut into 1/2-in. cubes
2 (6 oz.) cans pitted lrg. ripe olives, drained
2 (6.5 to 7.25 oz.) jars qt.ered marinated artichoke
    hearts (including liquid)
2 bell peppers, cored and cubed (any color)
1 (8 oz.) roll Italian dry salami, cut into 1/2-in. cubes
1/4 C. sliced fresh basil

Toss together all ingredients in a lrg. bowl. Cover and refrigerate for several hr. to let marinate, stirring occasionally.

Makes approximately 12 servings.

Nutrition Per Servings: 260 cal., 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