Antipasto Salad Platter

Ingredients

• 6 ounce artichoke hearts packed in water, halved
• 2 tablespoons balsamic vinegar 
• 12 large olives black pitted
• 0.3 cup olive oil extra virgin 
• 1 tablespoon basil fresh chopped
• 1 small clove garlic finely chopped
• 5 ounce dole® blend italian
• 4 ounces mozzarella cheese light cut into 1/2-inch cubes
• 0.5 medium bell pepper red cut into thin strips
• 0.5 cup onion red thinly sliced
• 3 ounces genoa salami light dry cut into strips
• 4 servings salt and pepper black freshly ground
• 8  strawberry tomatoes halved

Equipment

• bowl
• whisk

Directions

1. Whisk garlic, vinegar, and oil in a small bowl.
2. Add basil, and season with salt and pepper.
3. Combine salad blends and vinaigrette in large bowl; toss to coat.
4. Arrange salad blend on platter and arrange remaining ingredients around the salad.