Yield: 4 Servings
|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.