Antipasto Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 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)

Recipe

• 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.