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| 6 x ca. 30 g | Artichoke hearts |
| 8 3/4 x ca. 30 g | Garbanzo beans, canned -- Drained |
| 8 3/4 x ca. 30 g | Red kidney beans, canned -- Drained |
| 6 1/2 x ca. 30 g | Light tuna in water |
| | Drained and flaked |
| 1/2 | Sweet red onions -- thinly Sliced |
| 3 Esslöffel | Italian salad dressing |
| 1/2 Tasse | Celery thinly sliced |
| 6 Tasse | Lettuce; red leaf, iceburg |
| | Or romain |
| 2 x ca. 30 g | Anchovies -- drained |
| 3 x ca. 30 g | Dry salami -- cut in thin Strips |
| 2 x ca. 30 g | Fontina cheese -- cut in |
| 1/4 | " cubes |
| | Pickled red and green |
| | Peppers for garnish |
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1. Mix artichoke hearts and their marinade with garbanzo and kidney beans, tuna, onion, and 2 tablespoons of the bottled dressing. Cover and refrigerate for 1 hour or longer to blend flavors.
2. In a large salad bowl lightly combine the marinated mixture with celery and salad greens. If needed, mix in a little more bottled dressing.
3. Over the top arrange anchovies (if used), salami, and cheese. Garnish with peppers. Serve at once.
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