Antipasto Salad With Basil Dressing

• 1 package (6 ounces) torn mixed salad greens
• 6 thin slices hard salami, quartered
• 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
• 1 large sweet red pepper, sliced
• 1/2 cup pitted Greek olives
• 1 small red onion, thinly sliced
• 1-1/2 cups (6 ounces) crumbled feta cheese
• 15 cherry tomatoes, halved
• 1/2 cup chopped walnuts
• 1 cup salad croutons
• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 5 fresh basil leaves, thinly sliced
• 1/2 teaspoon sugar
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

1. In a 3-1/2-qt. glass bowl, layer the first 10 ingredients in order listed. Cover and chill until serving.
2. In a small bowl, whisk the dressing ingredients. Just before serving, pour over salad; toss to coat.

thin slices hard salami, hearts, sweet red pepper, olives, red onion, feta cheese, tomatoes, walnuts, salad croutons, olive oil, balsamic vinegar, fresh basil, sugar, garlic, salt, pepper

Taken from www.tasteofhome.com/recipes/antipasto-salad-with-basil-dressing/ (may not work)