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 tb Italian salad dressing 1/2 c celery; thinly sliced 6 c 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 peppers for garnish Directions: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. In a large salad bowl lightly combine the marinated mixture with celery and salad greens. If needed, mix in a little more bottled dressing. Over the top arrange anchovies (if used), salami, and cheese. Garnish with peppers. Serve at once. |