Prep Time:  18 minutes   |    Cook Time:  2 minutes   |    Total Time:  20 minutes   |    Servings:  4 16-oz. Mason Jars

Ingredients:

• ¾ cup plus 2 tablespoons Priano  Extra Virgin Olive Oil, divided
• 4 ounces  Lunch Mate  Hard Salami, sliced
• 1 tablespoon plus ¼ cup  Tuscan Garden  White Vinegar
• 1 teaspoon  Stonemill  Oregano
• ¾ teaspoon  Stonemill  Garlic Powder
• 1 ¼ teaspoons  Stonemill  Iodized Salt
• ½ teaspoon  Stonemill  Ground Black Pepper
• 15.5 ounces  Dakota’s Pride  Garbanzo Beans, drained
• 1 cup sliced red onions
• 12 ounces  Tuscan Garden  Marinated Artichoke Quarters, drained and chopped
• 1 cup diced cucumbers
• ½ cup Emporium Selection  Shredded Parmesan Cheese
• 2 ½ cups sliced  Simply Nature  Organic Baby Spinach

Directions:                                   

1. In a medium skillet, heat 2 tablespoons oil over medium-high heat. Fry the salami in two batches and drain on paper towels, reserve.
2. In a small bowl, combine the vinegar, oregano, garlic powder, salt and pepper.
3. Gradually whisk in the remaining oil. Divide the vinaigrette evenly among the Mason jars.
4. Layer the remaining ingredients in the following order: garbanzo beans, onions, artichokes, cucumbers, parmesan, salami and spinach. Shake before serving.

Recipe Courtesy of Chef Michelle, ALDI Test Kitchen