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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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. 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:
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.
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