Antipasto Salad Platter recipe

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Ingredients

1 small clove garlic, finely chopped
2 tablespoons balsamic vinegar
¼ 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
4 ounces light mozzarella cheese, cut into 1/2-inch cubes
½ cup thinly sliced red onion
8 strawberry tomatoes, halved
12 large pitted black olives
3 ounces light dry salami, cut into strips
½ medium red bell pepper, cut into thin strips

Nutrition Info

351.2 calories
carbohydrate: 14.8 g
cholesterol: 36 mg
fat: 25.9 g
fiber: 4.4 g
protein: 16.2 g
saturatedFat: 6.9 g
servingSize: -
sodium: 1009.2 mg
sugar: 2.3 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

This crisp, fresh salad contains all your favorite antipasto ingredients--artichoke hearts, mozzarella cheese cubs, sweet little tomatoes, salami, and red bell pepper strips.

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