| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Italian |
|
4 |
Servings |
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 |
INSTRUCTIONS
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.
Recipe By : the California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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