Mediterranean Antipasto Salad

Makes 4 servings

Prep time: 20 min.

Ingredients

• Vinaigrette
  • 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
  • to taste Salt and black pepper
• Salad
  • 1 - package (8-ounces) Mediterranean Salad Blends
  • 1 - jar (6-ounces) artichoke hearts, packed in water, halved
  • 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 (about 15 slices), cut into strips
  • 1/2 - medium Red Bell Pepper, cut into thin strips

Directions

1. Whisk garlic, vinegar, and oil in small bowl. Add basil, and season with salt and pepper.

2. Combine salad blends and vinaigrette in large bowl; toss to coat.

3. Divide salad between 4 plates and arrange artichoke hearts, mozzarella, onion, tomatoes, olives, salami, and bell pepper around the salad.