AntipastoSaladPlatter

Antipasto Salad Platter

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  • 4
  • 20 Min.

Ingredients

  • 1 small clove garlic, finely chopped
  • 2 tablespoons balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon chopped fresh basil, or 1 teaspoon dried basil, crushed
  • Salt and freshly ground black pepper
  • 1 pkg. (10 oz.) DOLE® Italian Blend
  • 1 jar (6 oz.) 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 grape tomatoes, halved
  • 12 large pitted black olives
  • 3 ounces light dry salami (about 15 slices), cut into strips
  • 1/2 medium red bell pepper, cut into thin strips

Directions

  • 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.