Dressing

3 T. red wine vinegar or balsamic vinegar

2 T. olive oil

1/2 clove garlic, minced

1/8 tsp. dried basil

1/8 tsp. salt

1/8 tsp. ground black pepper

Salad

1 small bunch broccoli, cut into florets

1 medium zucchini, cut into 2″ matchsticks

1 pound shrimp, cooked

1 C. cherry tomatoes, halved

1/2 C. canned artichoke hearts, drained and quartered

1/3 C. pitted kalamata olives, pitted

4 ounces part-skim mozzarella cheese, cut into 1/2″ cubes

8 slices reduced-fat deli ham, rolled into tubes

16 slices turkey pepperoni

 

To make the dressing: In a small bowl whisk together the red wine or balsamic vinegar, oil, garlic, basil, salt, and black pepper. To make the salad: Bring a medium saucepan of water to a boil. Fill a large bowl with ice water and set near the stove. Working in batches, boil the broccoli and zucchini just until tender (they will turn bright green). Use a slotted spoon to transfer the vegetables to the ice water to halt the cooking process. Drain well. Place the shrimp in the center of a large platter. Arrange the broccoli, zucchini, tomatoes, artichoke hearts, olives, cheese, ham, and pepperoni in small mounds around the shrimp. Drizzle with the dressing.