ANTIPASTO SALAD

Antipasto Salad image

This is a delicious side dish salad! If you find arugula too peppery, make the salad with mixed baby lettuce instead. Also, for a meatless version, omit the salami and add mini mozzarella balls, which I love. Recipe is from Woman's World.

Provided by CookingONTheSide

Categories Greens

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

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Ingredients

1/4 cup bottled Italian vinaigrette dressing
2 tablespoons drained sun-dried tomatoes packed in oil, finely chopped
4 cups baby arugula leaves
2 celery ribs, cut into 1/4-inch thick slices (about 1 cup)
2 plum tomatoes, cut into wedges
1/3 cup pitted black olives, such as Kalamata
1/2 cup drained artichoke heart, quartered
6 slices deli sliced provolone cheese (about 3 ounces)
6 slices deli-sliced salami, such as soppressata (3 ounces)

Steps:

In bowl, whisk together dressing and sun-dried tomatoes; reserve.
Arrange arugula on platter.
Top with rows of celery and tomatoes on one side and olives and artichoke hearts on the other.
Fold slices of cheese and salami into quarters; arrange in center of salad.
Drizzle salad with dressing.

Nutrition Facts : Calories 223.2, Fat 17.3, SaturatedFat 8, Cholesterol 37.8, Sodium 836.4, Carbohydrate 6.4, Fiber 1.8, Sugar 2.6, Protein 11.8

*** Explore more Antipasto Salad Recipes »

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