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)

Recipe 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.

People talking

Join In Now Join the conversation!

READY IN: 20mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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.

Submit a Recipe Correction