Antipasto Salad with Artichokes Salami and Cheese
1 pkg. frozen artichoke hearts, cooked and drained (10 oz) 1/2 pound mushrooms, sliced 1/4 pound Italian salami sliced and cut into pieces 1/4 cup black olives, pitted and sliced 1 tomato thinly sliced 1/2 cup thinly sliced red onions (about 1 large red onion) 1 jar (2 oz) pimiento strips 1/4 cup chick peas, drained 1/4 cup kidney beans, drained
In a large bowl, place all the ingredients and toss to blend. Amounts are suggestions and feel free to add sweet bell peppers vinaigrette or proscuitto ham. Pour lemon vinaigrette or a good vinaigrette dressing to taste and toss to blend. Allow to marinate in the refrigerator for 2 to 3 hours. Serve on a thick bed of shredded lettuce. Serves 6 to 8 Source: With Love from Darling's Kitchen