Pretty to look at, practical to transport - this delicious salad can also be served on a platter at home.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 cup each halved red and yellow grape tomatoes, divided
1 cup torn loosely packed fresh basil leaves
60 g thinly sliced salami
1 cup small bocconcini
1/2 cup Renée's Spring Herb Italian Vinaigrette
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How do I make it ?
Layer red tomatoes and half each of the basil and salami in 4 (1-cup) jars with tight-fitting lids; cover with bocconcini. Top with layers of remaining salami and basil; cover with yellow tomatoes.
Spoon 2 Tbsp. vinaigrette over ingredients in each jar; cover with lid.
Refrigerate 2 hours or until chilled. Shake jars just before emptying onto plates to serve.
Kraft Kitchen Tips!
Substitute 1/2 cup chopped drained canned artichokes for the salami.
Omit the jars. Combine all ingredients except vinaigrette in large bowl. Add vinaigrette just before serving; mix lightly.
Calories From Fat
% Daily Value
Fat 15 g
Saturated fat 6 g
Cholesterol 40 mg
Sodium 570 mg
Carbohydrate 7 g
Fibre 1 g
Sugars 2 g
Protein 11 g
4 servings, 1/4 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.