Italian Fresh Vegetable Salad

• 1 bunch romaine, torn
• 4 cups fresh baby spinach
• 2 cups grape tomatoes
• 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
• 1 medium zucchini, thinly sliced
• 1 small green pepper, sliced
• 1 small sweet red pepper, sliced
• 1 cup thinly sliced fresh mushrooms
• 1 cup thinly sliced red onion
• 1 cup shredded part-skim mozzarella cheese
• 1/2 cup sliced pepperoncini
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 2/3 cup canola oil
• 1/2 cup red wine vinegar
• 1/4 cup minced fresh basil
• 1-1/2 teaspoons garlic powder
• 1-1/2 teaspoons ground mustard
• 1 teaspoon honey
• 1/2 teaspoon salt

1. In a large bowl, combine the salad ingredients. In a small bowl, whisk the vinaigrette ingredients.
2. Just before serving, pour 3/4 cup vinaigrette over salad; toss to coat. Refrigerate remaining vinaigrette for another use.

romaine, fresh baby spinach, grape tomatoes, water, zucchini, green pepper, sweet red pepper, mushrooms, red onion, mozzarella cheese, pepperoncini, olives, canola oil, red wine vinegar, fresh basil, garlic, ground mustard, honey, salt

Taken from www.tasteofhome.com/recipes/italian-fresh-vegetable-salad/ (may not work)