Low-Fat Antipasto Salad

• Dressing
• 2 tablespoons olive oil
• 1/2 cup red wine vinegar
• 1 tablespoon Dijon mustard
• 1/2 cup water
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• Salad
• 2 cups mushrooms, sliced
• 1 red bell pepper, sliced into strips
• 1 (15 ounce) can artichoke hearts, drained and quartered
• 2 roma tomatoes, diced
• 2 cups broccoli florets
• 6 slices reduced-fat salami
• 4 cups mixed salad greens
• 2 ounces fresh mozzarella cheese

1. In a medium bowl, whisk together dressing ingredients. Set aside.
2. In a large salad bowl, toss together remaining ingredients except salad greens.
3. Drizzle dressing over vegetables. Cover and refrigerate for 15 minutes.
4. Serve vegetables over salad greens and cut small cubes of fresh mozzarella on top.

dressing, olive oil, red wine vinegar, mustard, water, honey, salt, ground black pepper, salad, mushrooms, red bell pepper, hearts, roma tomatoes, broccoli florets, salami, mixed salad greens, mozzarella cheese

Taken from www.food.com/recipe/low-fat-antipasto-salad-266446 (may not work)