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
Freshly ground black pepper
How to Make It
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.
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