Antipasto Salad with Dressing

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==Ingredients==
=== Salad ===
* 1 (16 oz) can artichoke hearts (drained and sliced)
* 1 cup celery, diced
* 1 stick pepperoni, diced
* 1 cup provolone, diced
* ½ cup mozzarella cheese, diced
* ½ cup red onion, diced
* ½ cup pitted black olives
* 1 pt cherry tomatoes
* 1 each green and yellow pepper, cut into thin wedges
* 1 (10½ oz) can chickpeas (drained)
* ½ cup stuffed green olives
* 1 (16 oz) can cannellini beans
* Sliced Italian bread
=== Dressing ===
* 3 medium cloves garlic, crushed
* 3 tbsp chopped fresh basil or 1 tbsp dried basil
* ½ tsp oregano
* 1 tbsp parsley
* ½ tsp salt (or to taste)
* pepper to taste
* ¼ cup balsamic vinegar
* ¼ cup red wine vinegar
* 1¼ cups olive oil
==Directions==
=== Salad ===
# Toss all ingredients (except dressing) in a large bowl.
# Add dressing and toss.
# Transfer all to a large bowl.
# Refrigerate for at least one hour.
# Serve with sliced Italian bread.
=== Dressing ===
# In a medium bowl, whisk all above antipasto dressing ingredients until well blended.
# Pour immediately over antipasto salad.
# Then follow salad directions.
Garlic
Category:Antipasto Recipes
Category:Artichoke Recipes
Category:Balsamic vinegar Recipes
Category:Red wine vinegar Recipes
Category:Basil Recipes
Category:Black olive Recipes
Category:Cherry tomato Recipes
Category:Chickpea Recipes
Category:Green olive Recipes
Category:Italian bread Recipes
Category:Celery Recipes
Category:Pepperoni Recipes
Category:Provolone Recipes
Category:Mozzarella Recipes
Category:Red onion Recipes
Category:Green bell pepper Recipes
Category:Yellow bell pepper Recipes
Category:Cannellini bean Recipes