1 ½ pounds kielbasa (sliced)

2 14-ounce cans artichoke hearts (quartered)

½ pound button mushrooms (fresh or canned)

1 can (6 oz.) pitted ripe olives

1 red pepper — ½ -inch cubes

1 green pepper — ½ -inch cubes

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

¾ 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)

½  cup olive oil

¼  cup white wine vinegar

¼  cup fresh basil

¼  cup fresh parsley

1 teaspoon oregano

½  teaspoon salt

¼  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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