ITALIAN ANTIPASTO SALAD W/ ARTICHOKES & RED PEPPER

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Italian Antipasto Salad w/ Artichokes & Red Pepper image

This makes a fabulous salad - your family will love it.

Provided by Daily Inspiration S @DailyInspiration

Categories     Other Salads

Number Of Ingredients 17

1 jar(s) 7 oz. jar marinated artichoke hearts, cut into fourths (reserve marinade for dressing - see below)
2 marinated roasted red bell peppers, cut into thin strips
1/4 pound(s) provolone cheese, sliced and cut into thin strips
1/4 cup(s) pitted black olives, sliced
1 roma tomato, seeded and chopped
1/2 small red onion, thinly sliced
1/2 cup(s) canned chickpeas, drained
1/2 cup(s) canned kidney beans, drained
LEMON VINAIGRETTE
marinade from artichokes measuring 1/3 cup. if needed add additional olive oil to bring it to 1/3 cup
1/3 cup(s) fresh lemon juice
2 tablespoon(s) red wine vinegar
1/4 teaspoon(s) oregano & basil
1 clove(s) garlic, minced or pressed
1/4 cup(s) green onions, minced
1 tablespoon(s) parsley leaves, minced
salt and freshly ground black pepper to taste

Steps:

  • In a large bowl, mix all ingredients.
  • Add lemon vinaigrette dressing and refrigerate for 2-3 hours before serving. Serve on romaine lettuce if desired.

*** Explore more Italian Antipasto Salad W/ Artichokes & Red Pepper Recipes »

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