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.
Viewers with disabilities can get assistance accessing this station's FCC Public Inspection File by contacting the station with the information listed below. Questions or concerns relating to the accessibility of the FCC's online public file system should be directed to the FCC at 888-225-5322, 888-835-5322 (TTY), or firstname.lastname@example.org.