Antipasto Salad with Artichokes, Salami and Cheese
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Antipasto Salad With Artichokes Salami And Cheese
- 1 Pkg. Frozen artichoke Hearts, Cooked And Drained (10 Oz)
- 1/2 Pound Mushrooms, Sliced
- 1/4 Pound Italian Salami Sliced And Cut Into Pieces
- 1/4 Cup black olives, Pitted And Sliced
- 1 tomato Thinly Sliced
- 1/2 Cup Thinly Sliced red onions (about 1 Large red onion)
- 1 Jar (2 Oz) pimiento Strips
- 1/4 Cup Chick Peas, Drained
- 1/4 Cup kidney beans, Drained
In a Large Bowl, Place All The Ingredients And Toss to Blend. Amounts Are Suggestions And Feel Free to Add Sweet bell peppers Vinaigrette or Proscuitto Ham. Pour lemon Vinaigrette or a Good Vinaigrette Dressing to Taste And Toss to Blend. Allow to Marinate in The Refrigerator For 2 to 3 Hours. Serve on a Thick Bed of Shredded lettuce. Serves 6 to 8
Source: With Love From Darling's Kitchen
