Antipasto Salad Platter - cooking recipe

Ingredients

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

Preparation

Whisk garlic, vinegar, and oil in a 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 the salad.