Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 romaine
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 pep-
-pers for garnish

Recipe by: the California Culinary Academy Preparation Time: 1:15

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.

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