INGREDIENTS
1 tsp
dried basil
1 tsp
dried parsley flakes
1 cup
grape tomatoes
7 oz
marinated artichoke hearts
6 oz
olives
1/2 lb
part-skim mozzarella cheese
12 servings
bell pepper
7 oz
pimento stuffed olives
16 oz
roasted red pepper
1 slices
romaine lettuce