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Summer Antipasto Salad

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3 tablespoons red wine vinegar or balsamic vinegar

2 tablespoons olive oil

1/2 clove garlic, minced

1/8 teaspoon dried basil

1/8 teaspoon salt

1/8 teaspoon ground black pepper


1 small bunch broccoli, cut into florets

1 medium zucchini, cut into 2" matchsticks

1 pound shrimp, cooked

1 cup cherry tomatoes, halved

1/2 cup canned artichoke hearts, drained and quartered

1/3 cup 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

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