An antipasto lover’s dream—amped up with plenty of veggies. Adding the arugula on top keeps the greens from wilting when you pack it to go.
Italian Deli Salad
An antipasto lover's dream—amped up with plenty of veggies. Adding the arugula on top keeps the greens from wilting when you pack it to go.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons white balsamic vinegar
- 1 clove garlic grated
- ½ teaspoon Dijon mustard
- ½ teaspoon dried oregano
- ¼ teaspoon ground pepper
- 1 15 ounce can no-salt-added chickpeas, rinsed
- 1 14- ounce can artichoke hearts rinsed and quartered
- ¾ cup chopped jarred roasted peppers rinsed
- ½ cup diced part-skim mozzarella cheese
- ½ cup pitted green olives sliced
- ¼ cup coarsely chopped salami
- 2 scallions thinly sliced
- 3 cups arugula
Instructions
- Whisk oil, vinegar, garlic, mustard, oregano and pepper in a large bowl. Add chickpeas, artichokes, roasted peppers, cheese, olives, salami and scallions. Toss to coat.
- Divide the salad among 6 pint-size jars or airtight containers. Top each salad with 1/2 cup arugula and put on the lid. Shake to combine just before serving.
