Italian Tossed Salad

Ingredients

• 1 tablespoon balsamic vinegar 
• 0.3 lb dandelion leaves 
• 0.5 cup cherry peppers whole red canned stemmed seeded sliced keep small ones
• 0.5 cup pepperoncini chilies canned stemmed seeded sliced
• 0.5 lb torn bite-size pieces escarole leaves 
• 0.3 cup basil leaves fresh minced
• 2 cloves garlic minced
• 0.5 cup olives green ripe drained
• 0.5 cup lupini beans canned drained
• 0.3 cup salt-cured olives black
• 1 tablespoon olive oil extra-virgin
• 0.3 cup parsley minced
• 6 oz onion red thinly sliced
• 0.5 cup roasted peppers red prepared peeled thinly sliced
• 10 servings salt and pepper 

Equipment

• bowl

Directions

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.
3. Garnish with green and black olives.