https://www.recipefuel.com

Home
Cheese
Artichoke, Tomato, and Mozzarella Salad – A Mediterranean Delight

Start Reading Mode

min

0 0

Share
0 Views
Like 0

Ingredients

Adjust Servings:

	2 lbs ripe plum tomatoes, sliced
	1 lb mozzarella cheese, sliced
	2 (6 ounce) jars marinated artichoke hearts
	1 small red onion, thinly sliced
	10 pitted black olives, quartered
	2 tablespoons capers, drained
	10 - 15 fresh basil leaves

Nutritional information

222.6

Calories

122 g

Calories From Fat

13.6 g

Total Fat

7.6 g

Saturated Fat

44.8 mg

Cholesterol

513.9 mg

Sodium

11.8 g

Carbs

4.1 g

Dietary Fiber

4.4 g

Sugars

15.2 g

Protein

230g

Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Artichoke, Tomato, and Mozzarella Salad – A Mediterranean Delight

Name: Artichoke, Tomato, and Mozzarella Salad – A Mediterranean Delight
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8
Cuisine: American
Ingredients: : 2; : 1; : 2; : 1; : 10; : 2; : 10 - 15

Features:

Cuisine:

American

Just checked out the new recipe secion and saw this one. I am able to rate it because I have made this many times. Highly recommend it for taste, ease of preparation and appearance. Looks great on a buffet table and always enjoyed. Thanks for submitting.

35 min
Serves 8
Easy

Ingredients

2
1
2
1
10
2
10 - 15

Directions

Tomatoes and Mozzarella With Artichoke Vinaigrette, From A Knockout Kabob Party , Good Food Magazine, September 1986 Prep time does not include 1 hour marinating time , Just checked out the new recipe secion and saw this one I am able to rate it because I have made this many times Highly recommend it for taste, ease of preparation and appearance Looks great on a buffet table and always enjoyed Thanks for submitting , From A Knockout Kabob Party , Good Food Magazine, September 1986 Prep time does not include 1 hour marinating time

Discover ground-breaking new supplements! SHOP & SAVE

Steps

Done

Alternate Tomato and Mozzarella Slices on Large Platter. Drain Artichoke Hearts, Reserving Marinade, and Place Artichokes in Center of Platter. Scatter Onion, Olives, Capers, and Basil Leaves Over Top. Drizzle Reserved Marinade Over All. Let Stand at Room Temperature at Least 1 Hour Before Serving.