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
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.