Antipasto Salad



  • 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. (5 oz.) baby garden blend or baby romaine (or other salad mixture)
  • 1 jar (6 oz.) artichoke hearts, packed in water, halved
  • 1 cup broccoli florets, blanched (optional)
  • 4 oz. light mozzarella, cut into 1/2-inch cubes
  • 1/2 cup thinly sliced red onion
  • 8 strawberry tomatoes, halved
  • 12 large pitted black olives
  • 3 oz. 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 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 salad. Serves 4

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