Antipasto Salad with California Raisins recipe

4 servings

Dressing

1 tablespoon spicy brown mustard

3 tablespoons fresh lemon juice

2 tablespoons extra virgin olive oil

2 tablespoons balsamic vinegar

2 tablespoons chopped fresh basil

2 teaspoons chopped oregano

2 teaspoons minced garlic

1/2 cup crumbled feta cheese

Kosher or sea salt and freshly ground black pepper

Salad

1 (15 ounce) can garbanzo beans, rinsed and drained

1 (15 ounce) can red kidney beans, rinsed and drained

1 (14 ounce) can quartered artichoke hearts, drained

1 cup diced Roma tomatoes

1/2 cup diced red bell pepper

1/2 cup diced red onion

1/2 cup California raisins

1/4 cup chopped Italian parsley

Whisk together the first 7 ingredients.

Stir in the feta cheese and season to taste with salt and pepperDrain the garbanzos, kidney beans and artichoke hearts on paper towels.

Cut the artichoke pieces in half and gently squeeze to remove excess liquid.

Combine all the salad ingredients in a large bowl.

Stir in the dressing, cover and refrigerate for at least 1 hour or up to one day for flavors to meld.