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.