Antipasto Salad - cooking recipe

Ingredients

1/4 cup bottled Italian vinaigrette dressing
2 tablespoons drained sun-dried tomatoes packed in oil, finely chopped
4 cups baby arugula leaves
2 celery ribs, cut into 1/4-inch thick slices (about 1 cup)
2 plum tomatoes, cut into wedges
1/3 cup pitted black olives, such as Kalamata
1/2 cup drained artichoke heart, quartered
6 slices deli sliced provolone cheese (about 3 ounces)
6 slices deli-sliced salami, such as soppressata (3 ounces)

Preparation

In bowl, whisk together dressing and sun-dried tomatoes; reserve.
Arrange arugula on platter.
Top with rows of celery and tomatoes on one side and olives and artichoke hearts on the other.
Fold slices of cheese and salami into quarters; arrange in center of salad.
Drizzle salad with dressing.