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Receta Italian Antipasto Salad Bowl
by Global Cookbook

Italian Antipasto Salad Bowl
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  Raciónes: 4

Ingredientes

  • 6 ounce Artichoke hearts
  • 8 3/4 ounce Garbanzo beans, canned -- Liquid removed
  • 8 3/4 ounce Red kidney beans, canned -- Liquid removed
  • 6 1/2 ounce Light tuna in water -- Liquid removed and flaked
  • 1/2 x Sweet red onions -- thinly Sliced
  • 3 Tbsp. Italian salad dressing
  • 1/2 c. Celery -- thinly sliced
  • 6 c. Lettuce, red leaf, iceburg Or possibly romain
  • 2 ounce Anchovies -- liquid removed
  • 3 ounce Dry salami -- cut in thin Strips
  • 2 ounce Fontina cheese -- cut in
  • 1/4 x " cubes Pickled red and green Peppers for garnish

Direcciones

  1. Mix artichoke hearts and their marinade with garbanzo and kidney beans, tuna, onion, and 2 Tbsp. of the bottled dressing. Cover and chill for 1 hour or possibly longer to blend flavors.
  2. In a large salad bowl lightly combine the marinated mix with celery and salad greens. If needed, fold in a little more bottled dressing.
  3. Over the top arrange anchovies (if used), salami, and cheese. Garnish with peppers. Serve at once.