Italian Tossed Salad

• 2 quarts (about 1/2 lb.) torn bite-size pieces escarole leaves
• 1 quart (about 1/4 lb.) dandelion leaves, tough stems removed
• 1 red onion (about 6 oz.), thinly sliced
• 1/2 cup canned lupini beans or garbanzos, drained
• 1/2 cup thinly sliced prepared peeled roasted red peppers
• 1/2 cup canned pepperoncini chilies, stemmed, seeded, and sliced
• 1/2 cup canned red cherry peppers, stemmed, seeded, and sliced (keep small ones whole)
• 1/3 cup minced fresh basil leaves
• 1/3 cup minced parsley
• 2 cloves garlic, minced
• About 1 tablespoon extra-virgin olive oil
• About 1 tablespoon balsamic vinegar
• Salt and pepper
• 1/2 cup large ripe green olives, drained
• 1/4 cup salt-cured black olives

1. In a large shallow salad bowl, combine escarole, dandelion leaves, onion, lupini beans, roasted red peppers, pepperoncini chilies, red cherry peppers, basil, parsley, and garlic.
2. Mix gently with just enough oil to coat greens; add vinegar, salt, and pepper to taste. Garnish with green and black olives.

escarole leaves, dandelion, red onion, lupini beans, red peppers, pepperoncini chilies, red cherry peppers, fresh basil, parsley, garlic, extravirgin olive oil, balsamic vinegar, salt, large ripe green olives, saltcured black olives

Taken from www.myrecipes.com/recipe/italian-tossed-salad (may not work)