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® 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

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.


Cooking with Basil

Cooking with Basil

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