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Hearty Antipasto Salad
Makes 12 servings (10 cups)
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Ingredients
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2
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jars (6 ounces each) artichoke hearts
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1
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pound fresh mozzarella cheese, cut into 1/2-inch cubes (3 cups)
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1
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can (14 ounces) baby corn spears, drained
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2
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jars (4-1/2 ounces each) button mushrooms, drained
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1
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jar (7 ounces) roasted red peppers, drained and diced
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1
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cup medium pitted black olives
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1/2
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cup chopped fresh parsley
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3
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tablespoons Frank's® RedHot® Original Cayenne Pepper Sauce
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2
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tablespoons olive oil
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2
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tablespoons balsamic vinegar
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2
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cloves garlic, pressed
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Lettuce leaves (optional)
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Prep Time
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20 minutes
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Chill Time
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30 minutes
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1. Drain artichoke hearts, reserve liquid. Combine cheese, corn, artichoke hearts, mushrooms, roasted peppers, olives and parsley in large bowl; set aside.
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2. Whisk liquid from artichokes, Frank's RedHot Sauce, oil, vinegar and garlic in small bowl. Pour over cheese mixture; toss to coat evenly.
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3. Cover; refrigerate 30 minutes. Toss just before serving. Serve on lettuce-lined plates, if desired.
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© Reckitt Benckiser Inc.
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Click here for printable version