Antipasto Salad

• 14 cup extra virgin olive oil
• 14 cup balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon basil
• salt and pepper
• 1 (6 ounce) bag DOLE Italian Blend, salad
• 2 medium tomatoes, cut into wedges
• 12 small red onion, peeled and thinly sliced
• 12 cup salami (sliced strips)
• 12 cup mozzarella cheese, small chunks
• 14 cup ripe olives, sliced
• 14 cup pepperoncini pepper, sliced

1. Combine oil, vinegar, mustard, basil, salt and pepper in a small bowl; whisk to blend and set aside.
2. Place remaining ingredients in a salad bowl; drizzle with dressing and toss well to coat.

extra virgin olive oil, balsamic vinegar, mustard, basil, salt, italian blend, tomatoes, red onion, salami, mozzarella cheese, ripe olives, pepperoncini pepper

Taken from www.food.com/recipe/antipasto-salad-514739 (may not work)