Lemony Marinated Antipasto

• 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

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)ner 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

chicken, cooking oil, olive oil, lemon peel, lemon juice, fresh basil, garlic, sweet peppers, mozzarella cheese, olives, fresh basil sprigs

Taken from www.yummly.com/recipe/Lemony-Marinated-Antipasto-1222416 (may not work)