Antipasto Salad

Ingredients

  • ¼ cup
  • bottled
  • Italian vinaigrette dressing
  • ¼ cup
  • bottled
  • Italian vinaigrette dressing
  • 4 cups
  • + 19 more ingredients
    • baby
    • arugula leaves
    • 4 cups
    • baby
    • arugula leaves
    • 2
    • plum tomatoes, cut into wedges
    • 2
    • plum tomatoes, cut into wedges
    • 1/3 cup
    • pitted black olives, such as Kalamata
    • 1/3 cup
    • pitted black olives, such as Kalamata
    • ½ cup
    • drained
    • artichoke heart, quartered
    • ½ cup
    • drained
    • artichoke heart, quartered

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...

View full recipe at SpringPad

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