1-16 oz can artichoke hearts, drained and sliced
1 cup celery, diced
1 stick pepperoni, diced
1 cup provolone diced
1/2 cup mozzarella cheese, diced
1/2 cup red onion diced
1/2 cup pitted black olives
1 pint cherry tomatoes
1 each green and yellow pepper, cut into thin wedges
1-10 1/2 can chick peas, drained
1/2 cup stuffed green olives
1-16 oz can canelloni beans
3 cloves garlic, crushed
3 T chopped fresh basil or 1 T dried basil
1/2 tsp oregano
1 T parsley
1/2 tsp sea salt
pepper to taste
1/4 cup balsamic vinegar
1/4 cup red wine vinegar
1-1/4 cup olive oil
Toss all ingredients-except dressing- in a large bowl. Add dressing and toss. Refrigerate for at least one hour. Serve with sliced Italian bread.
In medium bowl, whisk all ingredients till well blended. Pour immediately over salad.
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