Antipasto Salad with Dressing

Ingredients

Salad

• 1 (16 oz) can artichoke hearts (drained and sliced)
• 1 cup celery, diced
• 1 stick pepperoni, diced
• 1 cup provolone, diced
• ½ cup mozzarella cheese, diced
• ½ cup red onion, diced
• ½ cup pitted black olives
• 1 pt cherry tomatoes
• 1 each green and yellow pepper, cut into thin wedges
• 1 (10½ oz) can chickpeas (drained)
• ½ cup stuffed green olives
• 1 (16 oz) can cannellini beans
• Sliced Italian bread

Dressing

• 3 medium cloves garlic, crushed
• 3 tbsp chopped fresh basil or 1 tbsp dried basil
• ½ tsp oregano
• 1 tbsp parsley
• ½ tsp salt (or to taste)
• pepper to taste
• ¼ cup balsamic vinegar
• ¼ cup red wine vinegar
• 1¼ cups olive oil

Procedures

Salad

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

Dressing

1. In a medium bowl, whisk all above antipasto dressing ingredients until well blended.
2. Pour immediately over antipasto salad.
3. Then follow salad directions.

Garlic