Antipasto Salad with Toasted Flaxseed Dressing

Yields 1/2 Cup Dressing Serving Size 6 Servings (1 1/2 Cups Per Serving) Dressing:   1 Tbs. Olive Oil 2 Tbs. Flaxseed Oil 2 Cloves Garlic 2 Tbs. White Wine Vinegar 2 Tbs. Water 2 Tbs. Chopped Fresh Herbs * or 2 tsp. Dry 1/2 tsp. Dry Mustard 1/4 Salt Salad:   6 Cups Washed, Dried, Torn and Chilled Iceberg Lettuce 4.5 oz Can, Sliced Pitted Ripe Olives 6 oz. jar, marinated Artichoke Hearts (Drain and Reserve Liquid) 12 Mushrooms, Halved 12 Cherry Tomatoes, Halved 2 Tbs. Grated Parmesan Cheese Garnish   6 Hard Boiled Eggs, Peeled, Quartered 12 Slices Salami Cut Into 1/4 Inch Strips 6 Whole Pickled Pepercini Peppers (optional 6 Red Onion or Green Pepper Rings for Garnish (optional) • In a small saucepan, over medium heat, heat olive oil and flaxseed until seed starts to darken and pop, about 1 1/2 minutes. • Add garlic, cook and stir for 30 seconds. Remove from heat. • In a blender, combine vinegar, water, herbs, dry mustard, salt and pepper, toasted flaxseed mixture and reserved artichoke liquid. Blend until flaxseed is coarse, about 1 minute. • In a large bowl, toss lettuce, olives, artichoke hearts, mushrooms and tomatoes with salad dressing and parmesan cheese. • Divide salad onto 6 chilled plates. Garnish each salad with egg, salami, pickled pepper or pepper rings. * Fresh herbs can be parsley, oregano, basil.