Antipasto Salad

This was a quick salad.  It was even better the next day.  I found this recipe on Proud Italian Cook’s blog.

(picture from my kitchen)

I used a combination of fresh green beans, that have been cooked and cooled down, just make sure they still have a little bite, sun-dried tomatoes, kalamata olives, marinated artichoke hearts, roasted red peppers, garbanzo beans, chopped red onion, and strips of salami. The dressing is made with balsamic vinegar and olive oil, salt, pepper, granulated garlic and oregano. Delicious!


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