Donna's Zesty Italian Vegetable Salad

Greetings to All, if you can try but one new recipe, give this one a chance - it is simple to put together, is healthy and has lots of zesty flavor!  I significantly adapted an appetizer recipe I found to make it into a stand-alone salad that nicely accompanied oven-roasted salmon and a roasted parmesan risotto.  It is worth using the fresh rosemary which gives the salad a burst of herbal flavor!  Best, Donna:

Donna's Zesty Italian Vegetable Salad

(This recipe was significantly adapted from a Harding’s appetizer recipe.)

Ingredients:

One 12 ounce jar quartered marinated artichoke hearts, undrained and chopped

One 15.5 ounce can garbanzo (or white cannellini) beans, drained

1 cup (1/2 of pint container) grape tomatoes (red or orange or combination), quartered

½ cup Jarlsberg cheese, cubed

24 Kalamata olives, pitted

1 green pepper, chopped

2 Tablespoons fresh rosemary, chopped

1 Tablespoon dried oregano

1 Tablespoon garlic, minced

¼ teaspoon red pepper flakes

¼ teaspoon black pepper

1 Tablespoon red wine vinegar

1 Tablespoon olive oil

Method:

Mix all ingredients and place in glass or ceramic salad bowl.  Chill for at least 2 hours or overnight if possible.

Serves 6.

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