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Italian Antipasto with Artichokes & Cold Cuts

Course Salad
Cuisine American
Keyword antipasto salad, cold cut salad, italian salad in a jar, meal prep salad jars
Prep Time 25 minutes
Total Time 25 minutes
Servings 5 jars
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

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.