ANTIPASTO SALAD WITH DRESSING

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[edit] Description

[edit] Ingredients

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

[edit] Directions

1. Toss all ingredients (except dressing) in a large bowl. Add dressing and toss.
2. Transfer all to a large bowl. Refrigerate for at least one hour. Serve with sliced Italian bread.
3. In a medium bowl, whisk all above ANTIPASTO DRESSING ingredients until well blended.
4. Pour immediately over antipasto salad. Then follow salad directions.