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Antipasto Salsa

Cooking Light JUNE 1999

  • Yield: 3 cups (serving size: 1/2 cup)

Ingredients

  • 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

Preparation

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

Nutritional Information

Amount per serving
  • Calories: 39
  • Calories from fat: 46%
  • Fat: 2g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.3g
  • Carbohydrate: 5.2g
  • Fiber: 0.8g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 80mg
  • Calcium: 22mg
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Antipasto Salsa recipe

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