Antipasto Salad

Name: Antipasto Salad
Prep time: 20 min
Total time: 20 min
Yield: 6 serving(s)
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)

6

Submitted by CookingONTheSide

"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:: 20mins
Serves:
Units:

Nutrition Information

6

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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)

directions

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.

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RECIPE MADE WITH LOVE BY

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review by YiayiaMouse

10/31/2008

This was great! I needed an antipasto for 20 people and was really looking for a guide more than a recipe. This really worked and the salad was a HUGE success! I used the Italian Salad Dressing recipe here at Zaar, and made these adjustments: No celery, 1/2 arugula and 1/2 romaine, jarred mediterranean salad (artichokes, baby corn, red peppers, etc.) fresh mozzerella balls, peppered salami, and added pepperoni as well. I'll do this again for sure. Thanks for the inspiration!
review by Sydney Mike

5/22/2008

Since I was fixing this for my son & DIL, I did omit the salami, since they're vegetarians ~ Sort of a welcome home dish, 'cause he was away for about a week housepainting! Also cut the recipe in half, but that didn't stop them from really enjoying it! Next time it'll be made as indicated & for the table here at home! Thanks for sharing your great recipe! [Tagged, made & reviewed in Please Review My Recipe cooking game]
review by Sageca

7/7/2007

I made this for lunch yesterday.Wonderful taste combination;the ingredients are are some of my favourites.I made it for Zingo; thanks for posting. Rita
photo by Bayhill

7/4/2007
review by Bayhill

7/4/2007

*Made for ZWT III* Delicious!! This cool salad tasted so good on a hot summer day. I used a combination of green leaf and red leaf lettuce instead of the arugula. Also, I served this topped with fresh grated Parmesan cheese and fresh ground black pepper. We loved this salad! I will definitely be making this often. Thank you for sharing.