Shelly's Recipe

ANTIPASTO SALAD

Category: Salad

1 15.50 oz can garbanzo beans -- drained
1 (3-oz) pkg Italian dry salami, cut into 1/4 inch strips
1 (4-oz) pkg cooked ham, cut into 1/4 inch strips
1 (4-oz) pkg Swiss, Mozzarella OR Provolone cheese, cut into 1/4 inch strips
1 6.50 oz jar marinated artichoke
1/2 cup roasted red peppers
1 cup halved pickled sweet cherry peppers
1 cup halved peperoncini
1 (6-oz) can pitted ripe olives, drained
1 cup 1 inchlength julienned carrots
1/2 EACH medium green and red pepper, cut into julienned strips
3 green onions, chopped
1/4 cup parmesan cheese, sliced

Dressing:
2 tbsp minced fresh basil
2 tsp Italian herb seasoning
2 tbsp olive oil
2 to 3 tbsp fresh lemon juice
1 clove garlic, crushed
Seasoned salt and pepper to taste

In large mixing bowl, combine all ingredients, mixing well. Refrigerate until serving time. Serve on greens, if desired. Dressing: Shake all ingredients in tightly covered jar. Makes 4 to 6 appetizer servings; about 2 1/2 lbs.