Italian antipasto salad bowl

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 \N 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
\N \N 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.

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