Recipe

Italian Antipasto Salad Bowl Recipe

	Chefmeow / All my dishes 10 months, 1 week ago ITALIAN ANTIPASTO SALAD BOWL This recipe came from an estate sale. I obtained it when I purchased the family collection from the Bateman Estate in Quitman, Texas in 1987. Prep:10m Servings:6	Chefmeow
	easy side italian salad artichokes beans garbanzo kidney tuna onion

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Ingredients

6 ounces artichoke hearts

8-3/4 ounce can garbanzo beans drained

8-3/4 ounce can red kidney beans drained

6-1/2 ounce can light tuna in water drained and flaked

1/2 sweet red onion thinly sliced

3 tablespoons Italian salad dressing

1/2 cup celery thinly sliced

6 cups mixed lettuce

2 ounces anchovies drained

3 ounces dry salami cut in thin strips

2 ounces fontina cheese cut into cubes

Pickled red and green peppers for garnish

Directions

Mix artichoke and marinade with beans, tuna, onion, and 2 tablespoons bottled dressing.

Cover and refrigerate 1 hour or longer to blend flavors.

In a large salad bowl lightly combine the marinated mixture with celery and salad greens.

If needed mix in a little more bottled dressing.

Over top arrange anchovies, salami and cheese then garnish with peppers and serve immediately.

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