INGREDIENTS:

2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 clove garlic, minced
1/4 teaspoon freshly ground black pepper
3 ounces smoked mozzarella or gouda cheese, diced (3/4 cup)
2 ounces Genoa salami, diced
1/2 cup LindsayŽ Manzanilla Olives Stuffed with Pimiento, halved crosswise
1/2 cup LindsayŽ Black Ripe Pitted Olives, halved crosswise
1/3 cup drained hot or mild giardiniera (pickled vegetables) or diced cherry peppers
1/2 cup fat free garlic croutons
4 cups baby spinach leaves

INSTRUCTIONS:

Prep Time: Approximately 15 minutes, then chill at least 30 minutes before serving.

1. In a large bowl, combine oil, vinegar, garlic and pepper; mix well.

2. Add cheese, salami, both olives and giardiniera, tossing to coat.

3. Cover; chill at least 30 minutes or up to 8 hours.

4. Add croutons to olive mixture, tossing to coat.

5. Arrange spinach leaves on serving plates; top with salad.

Makes 4 side dish or 2 main dish salads.

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Submitted by Chef Lee Bordelon