Free Recipe Italian Antipasto Salad Bowl
Recipe Type: Free Misc Recipes
Recipe Preparation:
Cooking Temperature:
Recipe Serves: 4
Ingredients for Italian Antipasto Salad Bowl Recipe
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 tb Italian salad dressing
1/2 c Celery — thinly sliced
6 c Lettuce; red leaf, iceburg
Or romain
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
Peppers for garnish
Italian Antipasto Salad Bowl Preparation
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. Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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