Ingredients
- 1 small clove garlic, finely chopped
- 2 tablespoons balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1 tablespoon chopped fresh basil or 1 teaspoon dried basil, crushed
- Salt and freshly ground black pepper
- 1 pkg. (5 oz.) baby garden blend or baby romaine (or other salad mixture)
- 1 jar (6 oz.) artichoke hearts, packed in water, halved
- 1 cup broccoli florets, blanched (optional)
- 4 oz. light mozzarella, cut into 1/2-inch cubes
- 1/2 cup thinly sliced red onion
- 8 strawberry tomatoes, halved
- 12 large pitted black olives
- 3 oz. light dry salami (about 15 slices), cut into strips
- 1/2 medium red bell pepper, cut into thin strips
Directions
Whisk garlic, vinegar, and oil in small bowl. Add basil and season with salt and pepper. Combine salad blends and vinaigrette in large bowl; toss to coat. Arrange salad blend on platter and arrange remaining ingredients around salad. Serves 4
