Antipasto

Chicago just feels like home to me….the traffic doesn’t enrage me, the people-watching is unbeatable, and of course, there’s nothing like being with family. Though, I do miss Mr. Prevention and Lily. Friday afternoon was family workout time. I ran 4.4 miles while watching the Cubs game. I would consider this a favorite past time as I spent considerable amounts of my early adulthood on one of a few treadmills while watching hundreds and hundreds of Cubs games. What can I say? I’m a Chicago gal.

Saturday morning, as planned, mom and I went to step class (which was beyond challenging) and then stayed for strength & conditioning. What that instructor didn’t think to do with a ball and the wall. Ow. You know it’s bad when you’re feeling the soreness set in before the day is done…normally it doesn’t hit until you wake-up the following day.

My friend’s wedding shower was yesterday afternoon and she got all sorts of fun stuff for the kitchen. I remember what an exciting time that was in my life, and I enjoy spoiling brides-to-be! :-D…especially when it involves giving gifts of kitchen gadgets! I was surprised and flattered that the bride’s mom told me she has tried recipes from my blog 🙂

This one is a must-make. I was blown away! Thanks to my mom for making & sharing this. She’s very excited to be “featured” on “the blog” again. How timely with Mother’s Day. I am lucky to have the best mom who is also an amazing cook!

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Antipasto Appetizer Salad from Taste of Home

1 jar (16 ounces) roasted sweet red pepper strips, drained
1/2 lb part-skim mozzarella cheese, cubed
1 cup grape tomatoes
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, undrained
1 jar (7 ounces) pimiento-stuffed olives, drained
1 can (6 ounces) pitted ripe olives, drained
1 tsp dried basil
1 tsp dried parsley flakes
pepper, to taste

Directions:

In a large bowl, combine the first nine ingredients; toss to coat. Cover and refrigerate for at least 4 hours before serving.

Serve with baguette slices or over lettuce. Yield: 6 cups (12 servings, 1/2 cup each)

Nutrition Information (per 1/2 cup): 132 calories, 11 g. fat (3 g. saturated fat), 15 mg. cholesterol, 651 mg. sodium, 6 g. carbohydrate, 1 g. fiber, 4 g. protein

Result: I can’t think of a better, classic Italian appetizer! When my mom made this and said it was EASY, I was blown away. Of course, after seeing the recipe, I realized it really was easy. And so that only makes it all the sweeter 🙂 If you love olives and antipasto, this is a MUST make! Enjoy! 😀

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The dinner that followed this appetizer was amazing, too. But more on that another day. Dessert, however, was angel food cake with strawberries and chocolate syrup! Mmm!

My mom spoils me so! Happy Mother’s Day to my mom and all the moms out there! Enjoy your day and thank you for all you do!

Question: Is your mom a good cook?

Happy Mother’s Day!

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10 Comments

  1. May 8, 2011 / 6:57 am

    I love a good antipasto-yours looks amazing! As for my mom being a good cook-yes she is a good cook with what she makes, though she’s not very adventurous.

  2. May 8, 2011 / 7:27 am

    Antipasto is the best! I love all the salty meats, cheeses, and olives. Haha! 😉

  3. May 8, 2011 / 8:23 am

    Love all the color, this is going the list to try for sure!

  4. May 8, 2011 / 10:06 am

    My mom has lots of good qualities but cooking definitely is not one of them! The last time I went to visit her, she didn’t even have measuring cups!

  5. May 8, 2011 / 10:39 am

    Your mom’s antipasto looks great! The colors together look beautiful, and I’m sure it tasted great.

  6. May 8, 2011 / 4:23 pm

    Aww, this is so sweet, Nicole! Happy Mother’s Day to your mom! Looks like I can see where you get your cooking skills from 🙂 The colors and flavors of this antipasto look sooo good! I can see this as an easy appetizer for a dinner party.

    Hope the soreness doesn’t last – that must have been one tough workout! Ouch!

  7. May 8, 2011 / 7:27 pm

    Wow! This looks amazing! Mozzarella is just amazing!
    My mom is an amazing cook! She is actually making a vegetable lasagna dish tonight. Yum!

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