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Arrange chopped lettuce in a shallow bowl.
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Arrange the pine nuts, parmesan cheese, bell peppers, pepperoncini, salami, prosciutto, black olive, sliced eggs, artichoke hearts, and cherry tomatoes decoratively over the greens and garnish the salad with the chopped flat leaf parsley.
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Cover and refrigerate until serving.
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To prepare the dressing combine garlic, greek yogurt (or mayonnaise), dijon, honey, salt and pepper, italian seasoning, balsamic and oil in a jar with a lid.
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Cover jar with lid and shake for a good 2-3 minutes.
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If not serving immediately, refrigerate and shake again before pouring over salad.