Antipasto Salad

Source: dLife

A colorful antipasto salad made with baby arugula, artichokes, mozzarella cheese, and red bell pepper.

Nutrition Facts
Makes 4 servings
Amount Per Serving
Calories	173.8
Total Carbs	9.9g
Dietary Fiber	2.5g
Sugars	2.8g
Total Fat	10.6g
Saturated Fat	4.8g
Unsaturated Fat	5.8g
Protein	10.9g
Sodium	668.7mg
Dietary Exchanges Fat 1 1/2, Meat 1/2, Vegetable 2
See the Detailed Nutritional Analysis
Powered by ESHA

5 oz arugula
6 oz Artichokes, hearts, with water, canned, drained and coarsely chopped
4 oz Cheese, mozzarella, fresh, balls, bites, serving, cut into 1/2-inch cubes
6 oz cooked red bell pepper strips, drained, cut into thin strips (1/2 jar)
2 oz pork prosciutto, sliced, cut into strips
1 medium celery stalks, thinly sliced
2 tsp extra virgin olive oil
1.5 tsp balsamic vinegar
1 pinch hot red pepper flakes

1 In a large bowl, combine arugula, artichokes, mozzarella, bell pepper, prosciutto, and celery. Drizzle with oil and vinegar.
2 Sprinkle with hot pepper flakes and toss to combine. Enjoy!

Best if served chilled.