Italian Fresh Vegetable Salad

By á-178825

Add dressing just before serving. 20 servings

Ingredients

• Salad
• 1 bunch romaine, torn
• 4 c fresh baby spinach
• 2 c grape tomatoes
• 14 oz water packed artichoke hearts, rinsed, drained & quartered
• 1 med zucchini, thinly sliced
• 1 sm green pepper, sliced
• 1 sm sweet red bell pepper, sliced
• 1 c thinly sliced fresh mushrooms
• 1 c thinly sliced red onion
• 4 oz shredded part skim mozzarella cheese
• 1/2 c pepperoncini
• 2 1/4 oz can sliced ripe olives, drained
• Vinaigrette
• 2/3 c canola oil
• 1/2 c red wine vinegar
• 1/4 c minced fresh basil
• 1 1/2 t garlic powder
• 1 1/2 t ground mustard (can substitute Dijon)
• 1 t honey
• 1/2 t salt

Preparation

Step 1

In lg bowl combine the salad ingredients. In sm bowl whisk the vinaigrette ingredients.

Just before serving, pour 3/4 c vinaigrette over salad; toss to coat. Refrigerate remaining vinaigrette for another use.