Ingredients
- 1/2 cup Cento Organic Balsamic Vinegar of Modena
- 1/4 cup Cento Imported Extra Virgin Olive Oil
- 1 jar Cento Chefs Cut Sun Dried Tomatoes (10 oz), oil reserved and chopped
- 1 jar Cento Sliced Pepperoncini (16 fl oz), drained and rinsed
- 1 jar Cento Chefs Cut Roasted Peppers (12 oz), drained
- 2 jars Ferrara Marinated Artichokes (6 oz), chopped
- 1 can Cento Organic Chick Peas (15.5 oz), drained
- 1 can Cento Albacore Tuna Fish in Extra Virgin Olive Oil (5 oz)
- 1 jar Bellino Whole Garlic Cloves (7.75 oz), drained
- Cento Italian Balsamic Glaze, for drizzling
- 2 heads Iceberg Lettuce, cored and wedged
Directions
First make dressing by combining vinegar, extra virgin olive oil and oil from sun dried tomatoes. Set aside for later use. In a large mixing bowl, combine sun dried tomatoes, pepperoncini, roasted peppers, artichokes, and tuna. Add smashed chick peas to the mixture and toss with the dressing. Carefully spoon over salad wedges. Top with coarse salt and drizzle with balsamic glaze. Serves 6-8.
