Stonewall Kitchen Antipasto

ingredients

• 1 large jar or can, roasted red peppers, drained
• 1 jar marinated artichoke hearts, drained
• 1 jar pitted Greek or kalamata olives, drained
• 6 ounces sliced salami, cut into strips
• 1 jar sun-dried tomatoes, drained
• 1 bag arugula
• 1 box cherry tomatoes
• 5 leaves fresh basil, chopped
• 1 bottle Stonewall Kitchen Olive Oil and Balsamic Dressing

directions

1. On a large platter spread the arugula.
2. Slice red peppers, artichoke hearts and sun-dried tomatoes.
3. Place, peppers, artichoke hearts, sun-dried tomatoes, tomatoes, olives and salami over arugula.
4. Drizzle with Stonewall Kitchen Olive Oil and Balsamic Dressing. Sprinkle with fresh basil.