Italian Antipasto Salad
Ingredients (6 servings)
| Amount | Measure | Name |
|---|---|---|
| 125 | ml | HELLMANN'S Creamy Italian Dressing 2 x 4 L |
| 125 | ml | Artichoke, whole, trimmed hearts, diced |
| 125 | ml | Garbanzo Beans (canned), drained |
| 125 | ml | Red Kidney beans (canned), drained |
| 250 | ml | Grilled Tuna steak, diced, 1-inch drained |
| 250 | ml | Onions, red, sliced thin sliced (thinly) |
| 125 | ml | Celery, diced fine sliced (thinly) |
| 1.5 | l | Lettuce, shredded Leaf, chopped |
| 90 | g | Salami, sliced sliced (thinly) |
| 60 | g | Cheese, Cheddar, sliced (Fontina), cubed |
| Grilled red and green peppers, garnish |
preparation
1. Mix artichoke hearts and their marinade with garbanzo and kidney beans, tuna, onion and 2 tablespoons of HELLMANN'S Creamy Italian Dressing. Cover and refrigerate for 1 hour or longer to blend flavour.
2. In a large salad bowl, lightly combine marinated mixture with celery and salad greens. If needed, mix in a little more dressing.
3. Over the top arrange salami and cheese. Garnish with peppers and serve at once.
