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  Recipe Home » Salads » Italian Antipasto Salad Bowl
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  Italian Antipasto Salad Bowl
  Category: Salads
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 354
Ingredients:
6 oz Artichoke hearts
8 3/4 oz Garbanzo beans, canned, drained
8 3/4 oz Red kidney beans, canned, drained
6 1/2 oz Light tuna in water, drained and flaked
1/2 Sweet red onions, thinly sliced
3 tbsp Italian salad dressing
1/2 cup Celery, thinly sliced
6 cup Lettuce, red leaf, iceburg or romaine
2 oz Anchovies, drained
3 oz Dry salami, cut in thin strips
2 oz Fontina cheese, cut in 1/4" cubes
Pickled red and green pep- pers for garnish
Instructions:
Recipe by: the California Culinary Academy Preparation Time: 1:15

1. Mix artichoke hearts and their marinade with garbanzo and kidney
beans, tuna, onion, and 2 tablespoons of the bottled dressing. Cover
and refrigerate for 1 hour or longer to blend flavors.

2. In a large salad bowl lightly combine the marinated mixture with
celery and salad greens. If needed, mix in a little more bottled
dressing.

3. Over the top arrange anchovies (if used), salami, and cheese.
Garnish with peppers. Serve at once.
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