Carol made this salad for our Father’s Day lunch, adapting a recipe in www.delish.com.  She added a few ingredients to the salad, and reduced the amount of chickpeas.  The recipe below is slightly different from what she served since she thinks 4 oz. of salami in the original is too much and that a mixture of salami and ham/chicken would be better.

This will make 10 servings and will take less than 30 minutes to prepare.

For the dressing

¼ cup extra virgin olive oil

¼ cup red wine vinegar

½ tsp. Italian seasoning

1 clove garlic, finely chopped

1 Tbs. Dijon mustard

Red pepper flakes

Kosher salt

Freshly ground black pepper

For the salad

1 (15.5 oz.) can chickpeas, drained and rinsed

1 cup artichoke hearts, drained and quartered

1 roasted red pepper, cut into ½ inch pieces

½ cup marinaded mushrooms, quartered

2 grilled zucchinis, cut into ½ inch pieces

8 oz. mozzarella balls

2 oz. salami slices, cut into quarters

2 oz. ham or chicken cut into small pieces

½ cup grape tomatoes, halved

¼ cup pitted kalamata olives, halved

¼ cup sliced pepperoncini or banana peppers

¼ red onion, thinly sliced

2 cups baby spinach

In a large bowl, mix together the dressing ingredients.  Add red pepper flakes, salt, and pepper to taste.  Add all of the salad ingredients except the baby spinach and toss well with the dressing.  Sprinkle the baby spinach on top.  Store in the refrigerator until ready to serve.  Just before serving toss again to coat the spinach with the dressing.