Recipe - Italian Antipasto Salad Bowl

6 ounce Artichoke hearts
8 Three fourths ounce Garbanzo beans, canned
Drained
8 Three fourths ounce Red kidney beans, canned
Drained
6 One half ounce Light tuna in water
Drained and flaked
One half Sweet red onions thinly
Sliced
3 tablespoon Italian salad dressing
One half cup Celery thinly cut or sliced up
6 cup Lettuce; red leaf, iceburg
Or romain
2 ounce Anchovies drained
3 ounce Dry salami cut in thin
Strips
2 ounce Fontina cheese cut in
One fourth " cubes
Pickled red and green
Peppers for garnish

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