3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon Lemon Pepper seasoning salt, divided
2 packages (10 ounces each) frozen broccoli spears, defrosted and drained
1 jar (5 ounces) roasted red peppers
2 cups (14 ounces) Wisconsin Fresh Mozzarella balls, drained
3/4 cup toasted walnuts, coarsely chopped
In a measuring cup, whisk together the oil, vinegar and 1/2 teaspoon of the seasoning salt; set aside.
Cut the broccoli spears into single stalks, if necessary. On a large oval platter arrange the broccoli down the middle, with the stalks facing in, leaving a 1 inch border at the edge. Pour half the dressing over the top. Place the peppers over the stalks, leaving the florets exposed. Arrange the cheese around the outside of the platter and on top of the peppers. Drizzle the remaining dressing over the top. Cover and refrigerate until ready to serve. Sprinkle the reserved seasoning salt and the walnuts over the salad.