Italian Antipasto with Artichokes & Cold Cuts
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Five jars of antipasto salad with cherry tomatoes, artichokes, pepperoncini, cold cuts and provolone over Italian dressing. Made for easy meal prep through the week.
Ingredients
Salad
- 10 tbsp prepared Italian dressing
- 1 quart halved cherry tomatoes
- One 14-oz can artichoke hearts chopped
- 3 roasted red peppers chopped
- 15 pepperoncini
- 5 thin slices each of salami pepperoni, turkey, ham and provolone
- 3 cups arugula
Equipment
- 32-oz jars
- cutting board
- chef’s knife
Directions
- Prepare: Drain the artichokes and pepperoncini, and get the cold cuts and roasted peppers ready.
- Assemble: Start with the dressing, then add tomatoes, artichokes, roasted red peppers, pepperoncini, cold cuts, cheese, and arugula. Close the jar and chill; empty into a bowl to serve.
- Store: Refrigerate right away; for meal prep, eat within 3 days.
- Serve: Stand the jar upright until you are ready to eat. Tip it into a bowl, toss with the dressing, and serve cold.
Notes
Keep refrigerated at 40°F (4°C) or below.
Nutrition
Serving: 329g | Calories: 162kcal | Carbohydrates: 23g | Protein: 4.6g | Fat: 7.3g | Saturated Fat: 1.1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 579mg | Potassium: 751mg | Fiber: 8.1g | Sugar: 11g | Vitamin A: 3672IU | Vitamin C: 117mg | Calcium: 66mg | Iron: 1.4mg
Nutrition is an estimate per serving from USDA FoodData Central, for 5 jars; red peppers counted as red bell pepper, pepperoncini counted as pickled peppers. Brands and portions vary, so use it only as an approximation.