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Antipasto Jumble

(2)
  0 reviews
  • 15 min prep time
  • 1 hr 15 min total time
  • 10 ingredients
  • 14 servings
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Enjoy this classic Italian appetizer made using Green Giant® whole mushrooms, tomatoes and baby carrots poured with marinade.

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

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

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

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.
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