Antipasto Plate

antipastoplate
Photo by Sang An
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  • Serves 6
  • Hands-On Time
  • Total Time
  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 853 calories
    • Fat 66 g
    • Sat Fat 29 g
    • Cholesterol 166 mg
    • Sodium 2379 mg
    • Protein 53 mg
    • Carbohydrate 10 g
    • Fiber 2 g
    • Iron 2 mg
    • Calcium 690 mg
  • May 2004

Ingredients

  1. Check 1 large bunch or 10-ounce bag arugula
  2. Check 112-ounce jar marinated roasted red peppers, drained and torn into bite-size pieces
  3. Check 112-ounce jar giardiniera (mixed pickled vegetables), drained
  4. Check 12ounces Parmesan, crumbled into bite-size pieces
  5. Check 1pound bocconcini (baby mozzarella balls) or one 1-pound ball of fresh mozzarella, cut into 1-inch cubes
  6. Check 16-ounce package thinly sliced salami, cut into bite-size pieces
  7. Check 8ounces bresaola (air-dried salted beef) or prosciutto, cut into bite-size pieces
  8. Check 1/2cup extra-virgin olive oil
  9. Check 3tablespoons red wine vinegar
  10. Check 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.