Italian Antipasto Salad

Ingredients

• 1 (12-ounce) jar marinated artichoke hearts, drained
• ½ cup reduced-fat balsamic vinaigrette
• 4 (1/2-inch-thick) slices French bread baguette
• Freshly ground black pepper (optional)
• 1 (6-ounce) package fresh baby spinach
• 12 fresh bocconcini, about 4 ounces
• 1 (7-ounce) bottle roasted red bell peppers, drained, patted dry, and cut into strips
• + 1 more ingredients
• • ¹/₃ cup kalamata olives, pitted

1. Divide the fresh baby spinach evenly among 4 dinner plates. 2. Divide bocconcini and next 3 ingredients (through the artichoke hearts) among the plates. 3. To serve, drizzle 2 tablespoons vinaigrette over each salad, and garnish with a baguette slice. Sprinkle salads with pepper, if desired.

View full recipe at My Recipes