Low-Fat Antipasto Salad - cooking recipe

Ingredients

Dressing
2 tablespoons olive oil
1/2 cup red wine vinegar
1 tablespoon Dijon mustard
1/2 cup water
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Salad
2 cups mushrooms, sliced
1 red bell pepper, sliced into strips
1 (15 ounce) can artichoke hearts, drained and quartered
2 roma tomatoes, diced
2 cups broccoli florets
6 slices reduced-fat salami
4 cups mixed salad greens
2 ounces fresh mozzarella cheese

Preparation

In a medium bowl, whisk together dressing ingredients. Set aside.
In a large salad bowl, toss together remaining ingredients except salad greens.
Drizzle dressing over vegetables. Cover and refrigerate for 15 minutes.
Serve vegetables over salad greens and cut small cubes of fresh mozzarella on top.