Pesto Antipasto Salad

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Almond Board of California

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Ingredients

3/4 cup whole natural almonds

1 cup parsley sprigs

3 Tbs. dry basil

2 cloves garlic, minced

1/2 cup almond oil

1/3 cup red wine vinegar

1 jar (6 oz.) marinated artichoke hearts

1/2 cup grated Parmesan cheese

1 qt. chopped iceberg lettuce

1 qt. torn red leaf lettuce

2 cups cauliflower flowerettes, blanched

1 cup salami strips

1 cup sliced fresh mushrooms

1 cup cherry tomatoes, halved

1 cup pitted ripe olives

1/2 cup thinly sliced red onion

1/2 cup green pepper strips

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