Make the Balsamic Vinaigrette: Mix vinegar, oil, garlic, salt, pepper and sugar in small saute pan. Rinse and dry salad greens. Put in towel-lined colander and refrigerate to crisp. Can be done several hours ahead. Slice zucchini into 1/4-inch slices. Slice red onion as thinly as possible and separate into rings by tossing in bowl. Cut cherry tomatoes in half. Drain liquid from bell peppers, anchovies, mushrooms, artichoke hearts and peperoncini. Cut sliced ham into very thin strips, about 1/4-inch wide. Remove greens from refrigerator and toss in 1/3 cup Balsamic Vinaigrette. Arrange in mound on platter. Arrange zucchini, onion rings, cherry tomatoes, anchovies, peppers, mushrooms, artichoke hearts, peperoncini, ham, salami, olives and provolone on greens and around edge of plate. Pull mozzarella sticks into strings and strew down center of salad to form lacy stripe. Heat remaining Balsamic Vinaigrette over medium heat 3 to 4 minutes. Whisk vigorously and drizzle to taste over top of salad. Yields 4 servings. Each serving: 522 calories; 1,540 mg sodium; 58 mg cholesterol; 45 grams fat; 12 grams carbohydrates; 23 grams protein; 1.26 grams fiber Recipe Source: Los Angeles Times - 10-14-1999 Formatted for Mastercook by Lynn Thomas - firstname.lastname@example.org
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|Serving Size: 1 Serving (859g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 119 (51%)|
|Amt Per Serving||% DV|
|Total Fat 13.2g||18 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 9g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 0mg||0 %|
|Sodium 290mg||10 %|
|Potassium 1372.6mg||36 %|
|Total Carbohydrate 28.6g||8 %|
|Dietary Fiber 8.3g||33 %|
|Sugars, other 20.3g|
|Protein 5.8g||8 %|
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Calories per serving: 235
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