Antipasto Salad Platter

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

Whisk garlic, vinegar, and oil in a small bowl. Add basil, and season with salt and pepper.

Combine salad blends and vinaigrette in large bowl; toss to coat.

Arrange salad blend on platter and arrange remaining ingredients around the salad.