Antipasto Salad with Garlic Dressing

• 15 1/2 ounces chickpeas (garbanzo beans) can, drained
• 6 1/2 ounces artichoke hearts marinated
• 1/2 cup sweet red bell peppers roasted
• 1/4 cup black olives pitted, drained, sliced
• 2 bunches romaine lettuce torn into bite-size pieces
• 1/2 cup salami low-fat, sliced
• 1/2 cup mozzarella cheese part-skim
• 1/4 cup parmesan, parmigiano-reggiano cheese, grated freshly grated
• 2 tablespoons olive oil
• 1 tablespoon tarragon vinegar
• 1 1/2 teaspoons tarragon vinegar
• 1/4 teaspoon prepared mustard
• 1/4 teaspoon worcestershire sauce
• 1 each garlic cloves crushed
• 1 dash black pepper

1. Salad: Place beans, artichoke hearts, roasted peppers and olives in salad bowl; add lettuce.
2. Pour salad dressing over all and toss well.
3. Arrange salami on salad greens.
4. Sprinkle both cheeses over top.
5. Dressing: Shake all ingredients in tightly covered jar.
6. Makes about 1/4 cup dressing.

chickpeas, sweet red bell peppers, black olives, bunches romaine, mozzarella cheese, parmesan, olive oil, tarragon vinegar, tarragon vinegar, prepared mustard, worcestershire sauce, garlic, black pepper

Taken from recipeland.com/recipe/v/antipasto-salad-garlic-dressing-3301 (may not work)