Antipasto Spinach Salad

• 1/3 cup Italian salad dressing
• 1 tablespoon dried currants
• 1 tablespoon capers, drained
• 1/2 teaspoon lemon-pepper seasoning
• 1/2 teaspoon grated lemon zest
• 6 cups fresh baby spinach
• 2 cups torn radicchio leaves
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
• 1 small red onion, thinly sliced
• 1/4 pound hard salami, finely chopped
• 1/2 cup cubed part-skim mozzarella cheese
• 1/2 cup julienned roasted sweet red pepper
• 1/4 cup minced fresh parsley
• 2 tablespoons shredded Parmesan cheese

1. In a small microwave-safe bowl, combine the first five ingredients. Microwave, uncovered, on high for 30-45 seconds or until heated through.
2. In a salad bowl, combine the spinach, radicchio, beans, artichokes, onion, salami, mozzarella, pepper and parsley. Drizzle with dressing; toss to coat. Sprinkle with Parmesan cheese. Serve immediately.

italian salad dressing, currants, capers, lemonpepper seasoning, lemon zest, fresh baby spinach, torn radicchio, cannellini beans, hearts, red onion, hard salami, mozzarella cheese, sweet red pepper, fresh parsley, parmesan cheese

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