- 1 small clove garlic, finely chopped
- 2 tablespoons balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1 tablespoon chopped fresh basil
- Salt and freshly ground black pepper
- 1 (5 ounce) package DOLE® Italian Blend
- 1 (6 ounce) jar artichoke hearts, packed in water, halved
- 1 cup DOLE Broccoli Florets, blanched (optional)
- 4 ounces light mozzarella cheese, cut into 1/2-inch cubes
- 1/2 cup thinly sliced red onion
- 8 strawberry tomatoes, halved
- 12 large pitted black olives
- 3 ounces light dry salami, cut into strips
- 1/2 medium red bell pepper, cut into thin strips
- Whisk garlic, vinegar, and oil in a small bowl. Add basil, and season with salt and pepper.
- Combine salad blends and vinaigrette in large bowl; toss to coat.
- Arrange salad blend on platter and arrange remaining ingredients around the salad.
04/12/2018
recipepes.com
Antipasto Salad Platter, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
