Antipasto Salad Platter

• 1 small clove garlic, finely chopped
• 2 tablespoons balsamic vinegar
• 1/4 cup extra virgin olive oil
• 1 tablespoon chopped fresh basil
• Salt and freshly ground black pepper
• 1 (5 ounce) package DOLE(R) Italian Blend
• 1 (6 ounce) jar artichoke hearts, packed in water, halved
• 1 cup DOLE Broccoli Florets, blanched (optional)
• 4 ounces light mozzarella cheese, cut into 1/2-inch cubes
• 1/2 cup thinly sliced red onion
• 8 strawberry tomatoes, halved
• 12 large pitted black olives
• 3 ounces light dry salami, cut into strips
• 1/2 medium red bell pepper, cut into thin strips

1. Whisk garlic, vinegar, and oil in a small bowl. Add basil, and season with salt and pepper.
2. Combine salad blends and vinaigrette in large bowl; toss to coat.
3. Arrange salad blend on platter and arrange remaining ingredients around the salad.

clove garlic, balsamic vinegar, extra virgin olive oil, fresh basil, salt, italian blend, water, broccoli, mozzarella cheese, red onion, strawberry tomatoes, black olives, light dry salami, red bell pepper

Taken from www.allrecipes.com/recipe/217859/antipasto-salad-platter/ (may not work)