1 Tbs. liquid from jarred roasted red peppers 2 Tbs. balsamic vinegar 2 tsp. olive oil 1 tsp. Dijon mustard ¼ tsp. ground black pepper 2 green peppers, seeded and diced 2 c. frozen Italian green beans, thawed 1 c. diced jicama 2 (14oz.) cans artichoke hearts, drained and diced 4 oz. part-skim mozzarella, cut into ½” cubes 16 slices pepperoni, cut into thin strips 1 c. diced roasted red peppers, diced ¼ c. chopped fresh basil 20 sesame Melba toast rounds Whisk wet ingredients and spices, then toss with remaining vegetables. Serves 4.
Artichoke Antipasto Salad
1 Tbs. liquid from jarred roasted red peppers 2 Tbs. balsamic vinegar 2 tsp. olive oil 1 tsp. Dijon mustard ¼ tsp. ground black pepper 2 green peppers, seeded…