Antipasto Plate

Antipasto Plate
Sang An

Serves 6
preparation
15
minutes
cooking
15
minutes

Ingredients

1
large bunch or 10-ounce bag arugula
1
12-ounce
jar marinated roasted red peppers, drained and torn into bite-size pieces
1
12-ounce
jar giardiniera (mixed pickled vegetables), drained
12
ounces
Parmesan, crumbled into bite-size pieces
1
pound
bocconcini (baby mozzarella balls) or one 1-pound ball of fresh mozzarella, cut into 1-inch cubes
1
6-ounce
package thinly sliced salami, cut into bite-size pieces
8
ounces
bresaola (air-dried salted beef) or prosciutto, cut into bite-size pieces
1/2
cup
extra-virgin olive oil
3
tablespoons
red wine vinegar
kosher salt and black pepper

Directions

  1. Place 1 large handful of the arugula on each of 6 dinner plates.
  2. Arrange some of the peppers, giardiniera, Parmesan, mozzarella, salami, and bresaola on top of each pile of greens.
  3. Drizzle the salads with the olive oil and vinegar and season with salt and pepper to taste. Gently toss.
Stephana Bottom
May 2004

Nutritional Information

  • Per Serving
  • Calories 853
  • Calcium 690 mg
  • Carbohydrate 10 g
  • Cholesterol 166 mg
  • Fat 66 g
  • Fiber 2 g
  • Iron 2 mg
  • Protein 53 mg
  • Sat Fat 29 g
  • Sodium 2379 mg
What does this mean? See Nutrition 101.