ANTIPASTO SALAD WITH DRESSING

Name: ANTIPASTO SALAD WITH DRESSING
Ingredients: 1 (16 oz.) can artichoke hearts (drained and sliced); 1 c. celery, diced; 1 stick pepperoni, diced; 1 c. provolone, diced; 1/2 c. Mozzarella cheese, diced; 1/2 c. red onion, diced; 1/2 c. pitted black olives; 1 pt. cherry tomatoes; 1 each green and yellow pepper, cut into thin wedges; 1 (10 1/2 oz.) can chick peas (drained); 1/2 c. stuffed green olives; 1 (16 oz.) can cannelloni beans; Antipasto dressing; Sliced Italian bread; 3 cloves garlic, crushed; 3 tbsp. chopped fresh basil or 1 tbsp. dried basil; 1/2 tsp. oregano; 1 tbsp. parsley; 1/2 teaspoon sea salt (or to taste); pepper to taste; 1/4 c. balsamic vinegar; 1/4 c. red wine vinegar; 1 1/4 c. olive oil

INGREDIENTS

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1 (16 oz.) can artichoke hearts (drained and sliced)

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1 c. celery, diced

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1 stick pepperoni, diced

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1 c. provolone, diced

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1/2 c. Mozzarella cheese, diced

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1/2 c. red onion, diced

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1/2 c. pitted black olives

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1 pt. cherry tomatoes

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1 each green and yellow pepper, cut into thin wedges

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1 (10 1/2 oz.) can chick peas (drained)

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1/2 c. stuffed green olives

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1 (16 oz.) can cannelloni beans

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Antipasto dressing

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Sliced Italian bread

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3 cloves garlic, crushed

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3 tbsp. chopped fresh basil or 1 tbsp. dried basil

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1/2 tsp. oregano

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1 tbsp. parsley

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1/2 teaspoon sea salt (or to taste)

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pepper to taste

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1/4 c. balsamic vinegar

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1/4 c. red wine vinegar

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1 1/4 c. olive oil

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