Source: dLife

A flavorful Italian variation on a classic tossed salad with escarole leaves, dandelion, and garbanzo beans.

Servings

0.5 lb chopped escarole
0.25 lb dandelion greens , tough stems removed
1 red onion , thinly sliced
0.5 cup canned garbanzo beans (chickpeas), unsalted , drained
4 oz roasted red peppers with brine , thinly sliced
0.5 cup pepperoncini peppers , stemmed, seeded, and sliced
4 oz canned cherry peppers, sliced , stemmed, seeded, and sliced (keep small ones whole)
0.33 cup fresh basil , minced
0.33 cup chopped parsley
2 medium garlic cloves , minced
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 pinch salt and pepper
4 oz canned green olives , drained
2 oz canned black olives

1 Add escarole, dandelion leaves, onion, garbanzo beans, roasted red peppers, pepperoncini chilies, red cherry peppers, basil, parsley, and garlic to a large serving bowl.
2 Drizzle olive oil over mixture and toss. Add vinegar, salt, and pepper and toss. Top with green and black olives.