Italian Appetizer
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 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
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
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.
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.