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Antipasto Plate

Antipasto Plate Recipe

  • 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
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