Tuna Antipasto Salad Bowl
Salad (greens, washed and bite-size pieces) 8 cup
Garbanzo Beans (drained and rinsed) 500 g
Whole Pitted Black Olives (drained) 500 g
Artichoke Hearts (marinated, drained and quartered) 400 g
Tuna (drained) 150 g
Shell Pasta (cooked and chilled) 250 g
Cucumber (thinly sliced) 1
Tomato (chopped) 1 cup
Italian-style Salad Dressing 1 1/2 cup
Toss salad greens, garbanzo beans, black olives, artichoke hearts, tuna, shell pasta, cucumber, and tomato together in a large bowl. Cover and refrigerate salad until lettuce is crisp and mixture is chilled.
Toss salad with salad dressing immediately before serving.