Antipasto Salad

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.

• Ready In: 20 mins
• Serves: 6

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)

Directions

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