Antipasto Plate

Antipasto Plate Recipe
Photo: Sang An

Yield:

6 servings

Recipe from

Real Simple

Recipe Time

Prep: 15 Minutes

Nutritional Information

Calcium 690 mg
Calories 853
Caloriesfromfat 1 %
Carbohydrate 10 g
Cholesterol 166 mg
Fat 66 g
Fiber 2 g
Iron 2 mg
Protein 53 mg
Satfat 29 g
Sodium 2379 mg

Ingredients

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, drained
12 ounces Parmesan, crumbled into bite-size pieces
1 pound baby mozzarella balls (bocconcini), or a 1-pound ball of fresh mozzarella, cut into 1-inch cubes
1 6-ounce package thinly sliced salami, cut into bite-size pieces
2 4-ounce packages 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
Freshly ground black pepper

Preparation

Place 1 large handful of the arugula on each of 6 dinner plates. Arrange some of the peppers, giardiniera, Parmesan, mozzarella, salami, and bresaola on top of each pile of greens. Drizzle the salads with the olive oil and vinegar, and season with salt and pepper to taste. Gently toss.

Note:

Stephana Bottom,

June 2004
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