1 pounds kielbasa (sliced)

2 14-ounce cans artichoke hearts (quartered)

pound button mushrooms (fresh or canned)

1 can (6 oz.) pitted ripe olives

1 red pepper -- -inch cubes

1 green pepper -- -inch cubes

1 can chick peas, drained (large can is recommended)

pound muenster cheese (cubed)


Maria recommends 1 pound kielbasa (boiled, cooled and sliced) and add about an 8 oz. package tortellini, cooked and cooled.


2 cloves garlic (minced)

  cup olive oil

  cup white wine vinegar

  cup fresh basil

  cup fresh parsley

1 teaspoon oregano

  teaspoon salt

  teaspoon pepper


Process or blend until smooth.  Pour over salad, mix well and chill several hours or overnight.

Serve cold or at room temperature.

Serves 12 generously.


This recipe has been kitchen tested.


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