Antipasti Salad

Name: Antipasti Salad
Prep time: 20 min
Yield: 4
Ingredients: 1/4 medium red onion, minced; 1/2 medium fennel bulb, trimmed and cored; 1 (15-ounce) can chickpeas, rinsed and drained; 4 jarred roasted sweet red peppers, chopped (about 3&4 cup); 1 (6-ounce) jar marinated artichoke hearts, rinsed, drained, and quartered, if whole; 2 cups baby arugula; 1 cup fresh flat-leaf parsley leaves; 1/4 cup kalamata olives, pitted (about 2 ounces); 1/2 to 1 cup freshly shaved Parmigiano-Reggiano; 1 small garlic clove, peeled; 1 1/2 teaspoons kosher salt; 1 teaspoon freshly grated orange zest; 2 tablespoons white wine vinegar; Freshly ground black pepper; 1/3 cup extra-virgin olive oil

Antipasti Salad was pinched from <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/antipasti-salad-recipe.html" target="_blank">www.foodnetwork.com.</a>

"Get this all-star, easy-to-follow Antipasti Salad recipe from Food Network Kitchen..."

INGREDIENTS

•

1/4 medium red onion, minced

•

1/2 medium fennel bulb, trimmed and cored

•

1 (15-ounce) can chickpeas, rinsed and drained

•

4 jarred roasted sweet red peppers, chopped (about 3&4 cup)

•

1 (6-ounce) jar marinated artichoke hearts, rinsed, drained, and quartered, if whole

•

2 cups baby arugula

•

1 cup fresh flat-leaf parsley leaves

•

1/4 cup kalamata olives, pitted (about 2 ounces)

•

1/2 to 1 cup freshly shaved Parmigiano-Reggiano

•

1 small garlic clove, peeled

•

1 1/2 teaspoons kosher salt

•

1 teaspoon freshly grated orange zest

•

2 tablespoons white wine vinegar

•

Freshly ground black pepper

•

1/3 cup extra-virgin olive oil

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes