Italian Deli Salad


ACTIVE: 30 min TOTAL: 30 min

TO MAKE AHEAD: Refrigerat­e for up to 2 days. An antipasto lover’s dream—amped up with plenty of veggies. Adding the arugula on top keeps the greens from wilting on the trail.

2 tablespoon­s extra-virgin olive oil

2 tablespoon­s white balsamic vinegar

1 clove garlic, grated

1/2 teaspoon Dijon mustard

1/2 teaspoon dried oregano

1/4 teaspoon ground pepper

1 15-ounce can no-salt-added

chickpeas, rinsed

1 14-ounce can artichoke hearts,

rinsed and quartered

3/4 cup chopped jarred roasted peppers,


1/2 cup diced part-skim mozzarella cheese 1/2 cup pitted green olives, sliced

1/4 cup coarsely chopped salami

2 scallions, thinly sliced

3 cups arugula

1. Whisk oil, vinegar, garlic, mustard, oregano and pepper in a large bowl. Add chickpeas, artichokes, roasted peppers, cheese, olives, salami and scallions. Toss to coat.

2. Divide the salad among 6 pint-size jars or airtight containers. Top each salad with 1/2 cup arugula and put on the lid. Shake to combine just before serving.

SERVES 6: 1 cup each

Cal 222 Fat 10g (sat 2g) Chol 12mg Carbs 20g

Total sugars 1g (added 0g) Protein 10g Fiber

4g Sodium 571mg Potassium 210mg.

Newspapers in English

Newspapers from USA