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.