Antipasto Salad


5 oz arugula
6 oz canned artichokes hearts, drained , coarsely chopped
4 Cheese, mozzarella, 1' cube , cut into 1/2-inch cubes
4 oz roasted red peppers with brine , cut into thin strips
2 oz prosciutto , cut into strips
1 medium celery stalks , thinly sliced
2 tsp extra virgin olive oil
2 tsp balsamic vinegar
1 pinch hot red pepper flakes


A Colorful Italian Antipasto Made With Arugula, Artichokes, Mozzarella Cheese, And Red Bell Pepper.

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