2 tablespoons red or white wine vinegar
2 cloves garlic, pressed
1 teaspoon dried oregano
1 teaspoon Dijon mustard
1/4 cup extra virgin olive oil
1 12-ounce jar marinated artichokes
1 15-ounce can chickpeas, drained
1 15-ounce can kidney beans, drained
1 cup pitted Kalamata olives
2 large oranges, peeled, segmented and cut in pieces
4 ounces sliced mini-pepperoni
4 ounces fresh mozzarella, chopped
2 romaine hearts, chopped
4 leaves radicchio, torn
In a large bowl, whisk together the vinegar, garlic, oregano and mustard and salt. Then whisk in the olive oil.
Add the artichokes, chickpeas, kidney beans, olives, oranges, pepperoni and mozzarella to the bowl and toss to coat. Marinate for at least 30 minutes. This can be tightly covered and refrigerated for up to four days.
To serve, spread the romaine and radicchio on a large platter and sprinkle the marinated vegetable mixture over the top, drizzling any leftover dressing over the salad. If desired, toss to mix, or serve as is.
This tasty salad is filling enough to be a meal on its own, but it is also great to serve alongside any Italian dish, or grilled meats, like chicken or salmon.