Antipasto Plate


1 Large bunch or 10-ounce bag arugula
1 12-ounce Jar marinated roasted red peppers, drained and torn into bite-size pieces
1 12-ounce Jar giardiniera (mixed pickled vegetables), drained
12 ounces Parmesan, crumbled into bite-size pieces
1 pound Bocconcini (baby mozzarella balls) or one 1-pound ball of fresh mozzarella, cut into 1-inch cubes
1 6-ounce Package thinly sliced salami, cut into bite-size pieces
8 ounces Bresaola (air-dried salted beef) or prosciutto, cut into bite-size pieces
1/2 cup Extra-virgin olive oil
3 tablespoons Red wine vinegar
Kosher salt and black pepper


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