Antipasto Salad With Dressing Recipe

• 1 (16 ounce) can artichoke hearts (liquid removed 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 ounce) can chick peas (liquid removed)
• 1/2 c. stuffed green olives
• 1 (16 ounce) can cannelloni beans
• Antipasto dressing
• Sliced Italian bread
• 3 med. cloves garlic, crushed
• 3 T minced fresh basil or possibly 1 T dry basil
• 1/2 teaspoon oregano
• 1 T parsley
• 1/2 tsp salt (or possibly to taste)
• pepper to taste
• 1/4 c. balsamic vinegar
• 1/4 c. red wine vinegar
• 1 1/4 c. extra virgin olive oil

Directions