Progresso Antipasto Salad
|Olive oil||1⁄3 Cup (5.33 tbs) (Progresso)|
|Wine vinegar||3 Tablespoon (Progresso)|
|Italian seasoning||1⁄2 Teaspoon, crushed|
|Ground black pepper||1⁄16 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Chickpeas||19 Ounce (1 Progresso Can)|
|Sliced provolone cheese||4 Ounce, cut into 1/2 inch strips|
|Sliced salami||4 Ounce, rolled up|
|Roasted peppers||7 Ounce (Progresso, 1 Jar)|
|Marinated artichoke hearts||6 Ounce (Progresso, 1 Jar)|
In a medium bowl combine olive oil, wine vinegar, Italian seasoning, salt, black pepper, and garlic.
Drain chick peas; add to dressing.
Cover and refrigerate at least 2 hours.
Just before serving, line a 2 1/2-quart serving bowl with lettuce leaves.
With a slotted spoon remove chick peas (reserving dressing) and place in the center of the lettuce-lined bowl.
Arrange provolone cheese, salami, roasted peppers, artichokes and radishes in any desired pattern around the chick peas.