Ingredients

• 1/4 cup bottled Italian vinaigrette dressing
• 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
• 6 slices deli sliced provolone cheese (about 3 ounces)
• 6 slices deli-sliced salami, such as soppressata (3 ounces)
• 1/2 cup drained artichoke heart, quartered
• 2 tablespoons drained sun-dried tomatoes packed in oil, finely chopped