Yield: 4 Servings
Measure | Ingredient |
---|---|
6 ounces | Artichoke hearts |
8¾ ounce | Garbanzo beans, canned; drained |
8¾ ounce | Red kidney beans, canned; drained |
6½ ounce | Light tuna in water; drained and flaked |
½ | Sweet red onions; thinly sliced |
3 tablespoons | Italian salad dressing |
½ cup | Celery; thinly sliced |
6 cups | Lettuce; red leaf, iceburg or romaine |
2 ounces | Anchovies; drained |
3 ounces | Dry salami; cut in thin strips |
2 ounces | Fontina cheese; cut in 1/4" cubes |
Pickled red and green pep- pers for garnish |
Recipe by: the California Culinary Academy Preparation Time: 1:15 1. Mix artichoke hearts and their marinade with garbanzo and kidney beans, tuna, onion, and 2 tablespoons of the bottled dressing. Cover and refrigerate for 1 hour or longer to blend flavors.
2. In a large salad bowl lightly combine the marinated mixture with celery and salad greens. If needed, mix in a little more bottled dressing.
3. Over the top arrange anchovies (if used), salami, and cheese.
Garnish with peppers. Serve at once.