Antipasto Salad

This gorgeous salad is so easy to make and it wows a crowd.

Ingredients:

• 1 pre-washed bag of salad greens, I prefer spring mix and some arugula
• 1 can (14 ounces) artichoke hearts
• 1 small jar roasted peppers in oil, drain and julienne
• 1 can (14 ounces) whole pitted black olives, drained
• 1 can (14 ounces) chick peas, rinsed and drained
• 1 package of fresh mozzarella mini balls, or fresh mozzarella whole cut in small cubes
• 1 package (4 ounces) sliced hard salami
• 2 cups of grape tomatoes
• 3 to 4 Hard Boiled Eggs

Dressing:

• 1 cup extra virgin olive oil
• 6 tablespoons red wine vinegar
• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 3 cloves of garlic, minced
• 1/2 tsp sea salt
• Freshly ground pepper to taste

Directions:

1. Assemble the salad greens and arugula on a shallow platter, then arrange all the ingredients on top of the salad greens. Roll the hard salami and add in between all the ingredients.
2. In a liquid measuring cup or bowl, combine all of the dressing ingredients and whisk until incorporated. Taste and adjust if dressing is too acidic, add more olive oil or honey. You may add more salt or vinegar if there is not enough zip to the dressing. Adjust to your taste, there really is no right or wrong when it comes to making a homemade vinaigrette!

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