antipasto salad

Ingredients For antipasto salad

• 1 can

  chick peas, drained
• 1 can

  kidney beans, drained
• 1 c

  cherry tomatoes, halved
• 2 c

  broccoli florets, crisp cooked (5 min)
• 1 1/2 c

  cubed mozzarella cheese
• 1 can

  artichoke hearts, drained & chopped
• 1 md

  sweet pepper, seeded and cut into strips
• 1 md

  zucchini, sliced
• 1 can

  sliced black olives, drained
• DRESSING
• 3 Tbsp

  red wine vinegar
• 2 md

  sun dried tomatoes, packed in oil, drained & chopped
• 2 clove

  garlic, minced
• 1 Tbsp

  dried basil
• 1 Tbsp

  dried oregano
• 1 tsp

  sugar (i use splenda)
• 1/4 c

  olive oil
• 1 tsp

  salt & pepper to taste