Italian Antipasto Salad Bowl

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

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.

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:

1. Mix artichoke and marinade with beans, tuna, onion, and 2 tablespoons bottled dressing.
2. Cover and refrigerate 1 hour or longer to blend flavors.
3. In a large salad bowl lightly combine the marinated mixture with celery and salad greens.
4. If needed mix in a little more bottled dressing.
5. Over top arrange anchovies, salami and cheese then garnish with peppers and serve immediately.

By RecipeOfHealth.com