Antipasto Salad with Roasted Red Pepper Vinaigrette

In this one, "Garlic infuses the lively dressing with big, bold taste - perfect over a hearty salad of veggies and Italian meat and cheese!"
(serves 6)

Vinaigrette:
3 T. red wine vinegar
1 T. minced drained roasted red pepper from a far
2 t. Dijon mustard
1/2 t. minced fresh garlic
1/4 t. dried Italian seasoning
1/8 t. kosher* salt
1/8 t. freshly ground pepper
1/3 cup EVOO

Salad:
4 cups baby arugula leaves, stems removed*, about 4 oz.
2 ribs of celery, cut into 1/4" thick slices, about 1 cup
2 plum or Campari* tomatoes, cut into wedges
1/3 cup drained pitted Kalamata olives
1/2 cup drained artichoke hearts, quartered
6 slices deli-sliced provolone cheese, 3 oz.
6 slices del-sliced salami, such as soppressata

To make the vinaigrette: In a small bowl, place all the ingredients. Whisk well to combine. Set aside.
To make the salad: Arrange arugula on a serving platter. Top with rows of celery and tomatoes on one side, and olives and artichoke hears on the other side. Fold slices of cheese and salami into quarters; arrange in rows in the center of the salad. Drizzle salad with some of the vinaigrette; serve with remaining vinaigrette on the side.

"Dreams are the reality of tomorrow."

Love,

Machete Milletti