Low-Fat Antipasto Salad

Ingredients

Dressing

• 2 tablespoons olive oil
• 1/2 cup red wine vinegar
• 1 tablespoon Dijon mustard
• 1/2 cup water
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Salad

• 2 cups mushrooms, sliced
• 1 red bell pepper, sliced into strips

• 1 (15 ounce) can artichoke hearts, drained and quartered
• 2 roma tomatoes, diced
• 2 cups broccoli florets
• 6 slices reduced-fat salami
• 4 cups mixed salad greens
• 2 ounces fresh mozzarella cheese

Directions

1. 1

   In a medium bowl, whisk together dressing ingredients. Set aside.

2. 2

   In a large salad bowl, toss together remaining ingredients except salad greens.

3. 3

   Drizzle dressing over vegetables. Cover and refrigerate for 15 minutes.

4. 4

   Serve vegetables over salad greens and cut small cubes of fresh mozzarella on top.