Caprese Salad with Cherry Tomatoes Olives and Marinated Artichoke Hearts

Ingredients

• 1/4 cup extra virgin olive oil
• 2 tbsp champagne vinegar
• 1 tbsp water
• 2 tsp Garlic and Herb Seasoning Blend
• 1 teaspoon erythritol
• 1 teaspoon lemon zest
• pinch of salt
• 6 ounces fresh mozzarella cheese
• 6.5 ounces marinated artichoke hearts
• 6 ounces large pitted black olives
• 6 ounces grape tomatoes
• 1 teaspoons Garlic and Herb Seasoning Blend

Instructions

1. 1

   Salad Dressing - Immersion Blender or Blender Method: Measure all of the ingredients into a bowl or into the blender carafe. Blend until emulsified. It will separate over time, but a good shake will bring it back together.

2. 2

   Assembling the Caprese Salad: Drain the fresh mozzarella cheese. cut into chunks about the size of the whole grape tomatoes, and add it to a medium bowl. Drain the can of black olives and cans of marinated artichoke hearts. Add the olives and artichoke hearts to the bowl. Add the tomatoes to the bowl. Pour about 3/4 of the dressing over the mixture and add the two teaspoons of Garlic & Herb Seasoning. Stir and refrigerate.

3. 3

   Stir and adjust seasoning before serving.