Antipasto Salad With Dressing Recipe

Ingredients

  • 1 (16 ounce) can artichoke hearts (liquid removed and sliced)
  • 1 c. celery, diced
  • 1 stick pepperoni, diced
  • 1 c. provolone, diced
  • 1/2 c. Mozzarella cheese, diced
  • 1/2 c. red onion, diced
  • 1/2 c. pitted black olives
  • 1 pt. cherry tomatoes
  • 1 each green and yellow pepper, cut into thin wedges
  • 1 (10 1/2 ounce) can chick peas (liquid removed)
  • 1/2 c. stuffed green olives
  • 1 (16 ounce) can cannelloni beans
  • Antipasto dressing
  • Sliced Italian bread
  • 3 med. cloves garlic, crushed
  • 3 T minced fresh basil or possibly 1 T dry basil
  • 1/2 teaspoon oregano
  • 1 T parsley
  • 1/2 tsp salt (or possibly to taste)
  • pepper to taste
  • 1/4 c. balsamic vinegar
  • 1/4 c. red wine vinegar
  • 1 1/4 c. extra virgin olive oil

Description

Toss All Ingredients (except Dressing) In A Large Bowl. Add In Dressing And Toss. Transfer All To A Large Bowl. Chill For At Least One Hour. Serve With Sliced Italian Bread. In A…

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