Antipasto Salsa

Recipe from

Cooking Light

Nutritional Information

Calories 39
Caloriesfromfat 46 %
Fat 2 g
Satfat 0.3 g
Monofat 1.4 g
Polyfat 0.3 g
Protein 1.3 g
Carbohydrate 5.2 g
Fiber 0.8 g
Cholesterol 0.0 mg
Iron 0.6 mg
Sodium 80 mg
Calcium 22 mg


1 cup diced tomato
1 cup diced zucchini
1/2 cup chopped drained canned artichoke hearts
1/2 cup chopped fresh basil
1/3 cup diced bottled roasted red bell peppers
1/4 cup minced onion
2 tablespoons chopped pitted kalamata olives
1 tablespoon balsamic vinegar
2 teaspoons olive oil


Combine all ingredients in a medium bowl; cover and chill.

Steven Petusevsky,

Cooking Light

June 1999
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