Ingredients
- 1 (14-ounce) can quartered artichoke hearts, drained
- 2 cups grape tomatoes, halved
- 1/4 cup finely chopped red onion
- 1/4 cup sliced pepperoncini peppers (about 6)
- 3 ounces part-skim mozzarella cheese, cut into 1/4-inch cubes
- 2 tablespoons chopped fresh parsley
- 2 tablespoons drained capers
- 1 1/2 tablespoons chopped fresh basil leaves
- 1 1/2 tablespoons cider vinegar
- 1/8 teaspoon salt
Description
This Marinated Salad Is Easy To Transport. Just Take It In The Plastic Bag, And Transfer It To A Serving Bowl When You Arrive.
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