Lupini Bean Antipasto Salad

Lupini bean antipasto salad

• 8 8 ounces leafy greens chopped romaine hearts, iceberg or frisee lettuce, arugula or radicchio
• 1 ½ 1 ½ cup ready-to-eat lupini beans drained
• 6 6 ounces mortadella Bologna chopped into 1/2-inch pieces, or rolled-up slices
• 6 6 ounces salami sliced thick and cut into triangles, or thin slices
• 8 8 ounces sharp provolone cheese (or your choice of Italian cheese) chopped into 1/2-inch cubes
• 1 1 cup marinated artichoke hearts drained and quartered
• 1 ½ 1 ½ cup cherry tomatoes halved
• ¼ ¼ cup Red Onions cut into thick slices
• ½ ½ cup garlic stuffed olives or your favorite olives
• 4 4 ounces roasted red peppers drained and cut into bite-sized pieces

Balsamic & olive oil dressing

• ¼ ¼ cup olive oil
• 3 3 tablespoons balsamic vinegar
• 2 2 tablespoons fresh lemon juice
• 1 1 garlic clove minced
• ½ ½ teaspoon fine salt
• ½ ½ teaspoon ground black pepper
• ½ ½ teaspoon dried basil
• ½ ½ teaspoon dried oregano you may replace basil and oregano for Italian seasoning