Antipasti 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
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


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