Italian antipasto salad bowl
4 Servings
Ingredients
| Quantity | 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 | ||
Directions
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.