Lemony Marinated Antipasto

Name: Lemony Marinated Antipasto
Ingredients: 1 pound chicken spicy Italian, or turkey sausage links; 1 tablespoon cooking oil; 1/3 cup olive oil; 2 teaspoons lemon peel finely shredded; 1/3 cup lemon juice; 2 tablespoons fresh basil leaves snipped; 2 teaspoons italian seasoning dried, crushed; 2 cloves garlic minced; 12 ounces sweet peppers roasted red, drained; 12 ounces mozzarella cheese cut into 1/2-inch cubes; 1 cup pitted kalamata olives; fresh basil sprigs, optional

12 ingredients

5 steps

Ingredients

1 pound chicken spicy Italian, or turkey sausage links
1 tablespoon cooking oil
1/3 cup olive oil
2 teaspoons lemon peel finely shredded
1/3 cup lemon juice
2 tablespoons fresh basil leaves snipped
2 teaspoons italian seasoning dried, crushed
2 cloves garlic minced
12 ounces sweet peppers roasted red, drained
12 ounces mozzarella cheese cut into 1/2-inch cubes
1 cup pitted kalamata olives
fresh basil sprigs, optional

Directions

1

Cook sausage links in cooking oil in a medium skillet over medium heat for 10 minutes or until cooked through, turning frequently to brown evenly. Remove sausage from heat and allow to cool. Cut in 1/4-inch-thick slices and set aside.
2

Meanwhile, for dressing, whisk together olive oil, lemon peel, lemon juice, snipped basil, Italian seasoning, and garlic in a small bowl; set aside. Cut roasted red peppers into bite-size strips.
3

Layer sausage, red pepper strips, and olives in a 2-quart jar or two 1-quart jars. Pour dressing into jar(s), cover tightly, and refrigerate for 1 to 2 days. Turn jar(s) upside down occasionally to distribute the dressing.
4

Let stand at room temperature for 30 minutes before serving. Arrange on a platter; add cheese and garnish with basil sprigs, if desired. Makes 12 to 16 servings.
5

Nutrition Facts (Lemony Marinated Antipasto) Per serving: 222 kcal cal., 17 g fat (5 g sat. fat, 36 mg chol., 550 mg sodium, 5 g carb., 1 g fiber, 13 g pro. Percent Daily Values are based on a 2,000 calorie diet