ANTIPASTO SALAD WITH DRESSING

ANTIPASTO SALAD WITH DRESSING ANTIPASTO SALAD: 1 (16 oz.) can artichoke hearts (drained 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, red and yellow pepper, cut into thin wedges 1 (10 1/2 oz.) can chick peas (drained) 1/2 c. stuffed green olives 1 (16 oz.) can cannelloni beans Antipasto dressing Sliced Italian bread

Toss all ingredients (except dressing) in a large bowl. Add dressing and toss. Transfer all to a large bowl. Refrigerate for at least one hour. Serve with sliced Italian bread.

ANTIPASTO DRESSING: 3 cloves garlic, crushed 3 tbsp. chopped fresh basil or 1 tbsp. dried basil 1/2 tsp. oregano 1 tbsp. parsley 1/2 teaspoon sea salt (or to taste) pepper to taste 1/4 c. balsamic vinegar 1/4 c. red wine vinegar 1 1/4 c. olive oil

In a medium bowl, whisk all above ingredients until well blended. Pour immediately over antipasto salad. Then follow salad directions. Submitted by: CM

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