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Antipasto Salad

Diet.Chef's picture
Antipasto Salad has a simple taste. The mushrooms adds a nice taste to Antipasto Salad. Antipasto Salad is an easy to make recipe.
  Frozen artichoke hearts 9 Ounce (1 Package)
  Red wine vinegar 1⁄4 Cup (4 tbs)
  Olive oil/Salad oil 2 Tablespoon
  Snipped fresh basil/1 teaspoon dried basil, crushed 1 Tablespoon
  Snipped fresh parsley 1 Tablespoon
  Lettuce leaves 3
  Tomatoes 2 Medium, cut into wedges
  Canned tuna 6 1⁄2 Ounce, drained and broken into chunks (1 Can)
  Small fresh mushrooms 2 Cup (32 tbs)
  Part skim mozzarella cheese 4 Ounce, cut into strips

Cook artichoke hearts according to package directions; drain well.
Meanwhile, for salad dressing, combine vinegar, olive oil, basil, parsley, a dash salt, and a dash pepper.
Set aside.
Arrange lettuce leaves on 4 individual serving plates.
Arrange artichoke hearts, tomatoes, tuna, mushrooms, and cheese atop lettuce.
Drizzle with salad dressing.

Recipe Summary

Difficulty Level: 
Very Easy

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