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Ingredients

Salad:

• 1/4 medium red onion, minced
• 1/2 medium fennel bulb, trimmed and cored
• 1 (15-ounce) can chickpeas, rinsed and drained
• 4 jarred roasted sweet red peppers, chopped (about 3&4 cup)
• 1 (6-ounce) jar marinated artichoke hearts, rinsed, drained, and quartered, if whole
• 2 cups baby arugula
• 1 cup fresh flat-leaf parsley leaves
• 1/4 cup kalamata olives, pitted (about 2 ounces)
• 1/2 to 1 cup freshly shaved Parmigiano-Reggiano

Dressing:

• 1 small garlic clove, peeled
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly grated orange zest
• 2 tablespoons white wine vinegar
• Freshly ground black pepper
• 1/3 cup extra-virgin olive oil

Description

Food Network Invites You To Try This Antipasti Salad Recipe From Food Network Kitchens.

Food Network