- 8 cups finely chopped Tanimura & Antle Sweet Gem™
- 1/2 head Tanimura & Antle Broccoflower® cut in 1/2-inch florets
- 1 cup thinly sliced celery
- 1 cup chopped Provolone cheese
- 1 cup sliced ripe olives
- 1 cup chopped red bell pepper
- 1 cup chopped salami
- Pepper
- Lemon Dijon Dressing:
- 3 tablespoons lemon juice
- 2 teaspoons chopped green onion
- 2 teaspoons chopped parsley
- 2 teaspoons Dijon mustard
- 2 teaspoons lemon zest
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 cup extra virgin olive oil
- Combine salad ingredients in a large bowl. Pour dressing over salad; toss to coat. Season with pepper.
- Lemon Dijon Dressing: Combine 3 Tbsp lemon juice, 2 tsp chopped green onion, 2 tsp chopped parsley, 2 tsp Dijon mustard, 2 tsp lemon zest, 1 tsp sugar and 1/2 tsp salt in a small bowl. Slowly whisk in 1/2 cup extra virgin olive oil until combined.