Italian Antipasto Salad Bowl
salads
6 oz artichoke hearts
8 3/4 oz garbanzo beans, canned; drained
8 3/4 oz red kidney beans, canned; drained
6 1/2 oz light tuna in water; drained and flaked
1/2 sweet red onions; thinly sliced
3 tablespoon italian salad dressing
1/2 cup celery; thinly sliced
6 cup lettuce; red leaf, iceburg or roma
2 oz anchovies; drained
3 oz dry salami; cut in thin strips
2 oz fontina cheese; cut in 1/4 cubes
1 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.
Yield: 4 servings
