Recipes
Marinated Antipasto Salad
8 servings
35 minutes total
Shopping list
Ingredients
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh Italian parsley
- 1 lemon, for zest/juice
- 1 cup pitted whole Italian green olives
- 1 cup pitted whole Kalamata olives
- 1 (4 oz) jar diced pimiento peppers
- 1 teaspoon dried everything Italian seasoning
- 1 (10 oz) container grape tomatoes
- 1 (15.5 oz) can seasoned chickpeas
- 1 package fresh mozzarella pearls (7–8 oz)
Steps
- Chop rosemary and parsley finely. Zest lemon (1 teaspoon), then juice (2 tablespoons). Drain olives and pimientos.
- Combine all ingredients in large bowl and toss to coat. Let stand 30 minutes to marinate. Stir and serve.
Amount per ⅛ recipe serving: Calories 200, Total Fat 12g, Sat Fat 3g, Trans Fat 0g, Chol 20mg, Sodium 740mg, Total Carb 15g, Fiber 2g, Sugars 3g, Protein 8g, Calc 15%, Vitamin A 0%, Vitamin C 0%, Iron 6%