Ingredients
SALAD:1 bunch romaine, torn4 cups fresh baby spinach2 cups grape tomatoes1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered1 medium zucchini, thinly sliced1 small green pepper, sliced1 small sweet red pepper, sliced1 cup thinly sliced fresh mushrooms1 cup thinly sliced red onion1 cup shredded part-skim mozzarella cheese1/2 cup sliced pepperoncini1 can (2-1/4 ounces) sliced ripe olives, drainedVINAIGRETTE:2/3 cup canola oil1/2 cup red wine vinegar1/4 cup minced fresh basil1-1/2 teaspoons garlic powder1-1/2 teaspoons ground mustard1 teaspoon honey1/2 teaspoon salt
Preparation
In a large bowl, combine the salad ingredients. In a small bowl, whisk the vinaigrette ingredients.
Just before serving, pour 3/4 cup vinaigrette over salad; toss to coat. Refrigerate remaining vinaigrette for another use.
