ANTIPASTO SALAD:

1 (16 oz.) can artichoke hearts (drained and sliced)
1 c. celery, diced
1 stick pepperoni, diced
1 c. provolone, diced
1/2 c. Mozzarella cheese, diced
1/2 c. red onion, diced
1/2 c. pitted black olives
1 pt. cherry tomatoes
1 each green and yellow pepper, cut into thin wedges
1 (10 1/2 oz.) can chick peas (drained)
1/2 c. stuffed green olives
1 (16 oz.) can cannelloni beans
Antipasto dressing
Sliced Italian bread

Toss all ingredients (except dressing) in a large bowl. Add dressing and toss. Transfer all to a large bowl. Refrigerate for at least one hour. Serve with sliced Italian bread.

ANTIPASTO DRESSING:

3 cloves garlic, crushed
3 tbsp. chopped fresh basil or 1 tbsp. dried basil
1/2 tsp. oregano
1 tbsp. parsley
1/2 teaspoon sea salt (or to taste)
pepper to taste
1/4 c. balsamic vinegar
1/4 c. red wine vinegar
1 1/4 c. olive oil

In a medium bowl, whisk all above ingredients until well blended. Pour immediately over antipasto salad. Then follow salad directions.

Submitted by: CM