Antipasto Salad Recipe | ChefDeHome.com
Antipasto, marinated artichoke, mozzarella, chickpeas, olives with crunchy romaine and peppery arugula. A party of flavors and colors on the platter.
Ingredients
- 10 Oz Shrimp, 12-15 count, cleaned
- 13.5 Oz Chickpeas, drained and rinsed
- 5-6 Pepperoncini, halved
- 1 Bunch Arugula, preferably baby arugula
- 1-2 Lettuce, romaine hearts, rough chopped
- 4 Oz Mozzarella Cheese, diced
- 1/2 Cup Olives, pitted, marinated or water-packed
- 8 Oz Roasted Red Bell Peppers, jar of water-packed red bell peppers
- 2-3 stalks Celery, diced
- 8 Oz Artichokes, jar of water-packed artichoke hearts
- 2 tbsp Oregano, fresh leaves, chopped
- 1/4 Cup Olive Oil
- 4 tbsp Basil, fresh leaves, chopped
- 1/2 tsp Salt and Black Pepper
- 1 Lemon, for 2 tbsp juice, 1/2 tsp zest
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