Antipasto Salad

1 medium carrot, julienned

1 tomato, chopped

227 g salami, julienned

114 g provolone cheese, julienned

1 1/2 cups sliced mushrooms

1/2 cup sliced black olives

24 canned artichoke quarters, drained

4 large peperoncini, sliced into thin rings

6 cups mixed salad greens

Dressing:

1/4 cup balsamic vinegar

1 tsp. minced garlic

1/2 tsp. dry oregano

1/2 tsp. dry basil

1/2 tsp. salt

1/2 tsp. pepper

1/2 cup olive oil