Antipasto Jumble

Enjoy this classic Italian appetizer made using Green Giant® whole mushrooms, tomatoes and baby carrots poured with marinade.

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  • prep time 15 min
  • total time 1 hr 15 min
  • ingredients 10
  • servings 14
 

Ingredients

Antipasto

1
pint (2 cups) grape tomatoes
1
cup fresh baby carrots
1
cup pitted kalamata olives
6
oz string cheese, cut into 1/2-inch chunks (about 1 cup)
1
jar (7 oz) stuffed large Queen green olives (about 1 cup), drained
1
jar (6 oz) Green Giant® whole mushrooms, drained

Marinade

1/4
cup refrigerated basil pesto
1/4
cup Italian dressing
1
teaspoon grated orange peel
1/2
teaspoon crushed red pepper flakes

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In large glass or ceramic serving bowl, mix all antipasto ingredients.
  • 2 In small bowl, mix all marinade ingredients until blended. Pour marinade over antipasto; toss well. Refrigerate at least 1 hour or until serving time.
  • 1 In large glass or ceramic serving bowl, mix all antipasto ingredients.
  • 2 In small bowl, mix all marinade ingredients until blended. Pour marinade over antipasto; toss well. Refrigerate at least 1 hour or until serving time.

EXPERT TIPS

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Expert Tips

Red pepper flakes are pieces of fried hot chiles. Chili paste, chili sauce and ground red pepper are all made from hot chiles.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
120
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
2g,
2%
),
Cholesterol
10mg
10%;
Sodium
540mg
540%;
Total Carbohydrate
5g
5%
(Dietary Fiber
1g
1%
  Sugars
2g
2%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
40%;
Vitamin C
10%;
Calcium
12%;
Iron
4%;
Exchanges:
1 1/2 Fat;
Carbohydrate Choices:
0
*Percent Daily Values are based on a 2,000 calorie diet.