Antipasto Jumble

Name: Antipasto Jumble
Prep time: 15 min
Total time: 1 h 15 min
Yield: 14
Cuisine: Italian
Ingredients: 2 cups grape tomatoes; 1 cup fresh baby carrots; 1 cup pitted kalamata olives; 6 oz string cheese, cut into 1/2-inch chunks (about 1 cup); 1 jar (7 oz) stuffed large Queen green olives (about 1 cup), drained; 1 jar (6 oz) whole mushrooms, drained; 1/4 cup refrigerated basil pesto; 1/4 cup Italian dressing; 1 teaspoon grated orange peel; 1/2 teaspoon crushed red pepper flakes

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Prep 15 min
Total 1 hr 15 min
Ingredients 10
Servings 14

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Ingredients

Antipasto

2 cups grape tomatoes
1 cup fresh baby carrots
1 cup pitted kalamata olives
6 oz string cheese, cut into 1/2-inch chunks (about 1 cup)
1 jar (7 oz) stuffed large Queen green olives (about 1 cup), drained
1 jar (6 oz) whole mushrooms, drained

Marinade

1/4 cup refrigerated basil pesto
1/4 cup Italian dressing
1 teaspoon grated orange peel
1/2 teaspoon crushed red pepper flakes

Directions

1

In large glass or ceramic serving bowl, mix all antipasto ingredients.
2

In small bowl, mix all marinade ingredients until blended. Pour marinade over antipasto; toss well. Refrigerate at least 1 hour or until serving time.

Expert Tips

tip 1
Red pepper flakes are pieces of fried hot chiles. Chili paste, chili sauce and ground red pepper are all made from hot chiles.

Nutrition Information

120 Calories, 9g Total Fat, 5g Protein, 5g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 120

Calories from Fat: 80

Total Fat: 9g; 14%

Saturated Fat: 2g; 10%

Cholesterol: 10mg; 3%

Sodium: 540mg; 23%

Total Carbohydrate: 5g; 2%

Dietary Fiber: 1g; 4%

Sugars: 2g

Protein: 5g

% Daily Value*:

Vitamin A: 40%; 40%

Vitamin C: 10%; 10%

Calcium: 12%; 12%

Iron: 4%; 4%

Exchanges:

1 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.