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Antipasto Salad


Antipasto Salad Recipe

Ingredients:
  • 2 5-ounce packages mixed baby greens or arugula
  • 12 ounces bocconcini (small balls of fresh mozzarella) or fresh mozzarella cut into 1-inch chunks
  • 1 12-ounce jar roasted red peppers drained and thinly sliced
  • 2 6.5-ounce jars artichoke hearts drained and halved
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 cup extra-virgin olive oil
Directions:
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Rank

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