Antipasti Salad Recipe

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Nutrition per serving    (USDA % daily values)
CAL
459
FAT
86%
CHOL
8%
SOD
111%

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Ingredients for 4 servings

Freshly ground black pepper

2 tablespoons white wine vinegar

1/4 medium red onion, minced

1 (6-ounce) jar marinated artichoke hearts, rinsed, drained, and quartered, if whole

1 (15-ounce) can chickpeas, rinsed and drained

1/2 to 1 cup freshly shaved Parmigiano-Reggiano

1/2 medium fennel bulb, trimmed and cored

1 cup fresh flat-leaf parsley leaves

1 small garlic clove, peeled

1/3 cup extra-virgin olive oil

1/4 cup kalamata olives, pitted (about 2 ounces)

1 teaspoon freshly grated orange zest

4 jarred roasted sweet red peppers, chopped (about 3&4 cup)

1 1/2 teaspoons kosher salt

2 cups baby arugula

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