• 1 cup  chopped, pitted Kalamata olives 
• 1 cup  chopped, pitted green olives 
• 1/ 2 cup  finely chopped red onions
• 1/ 2 cup  chopped fresh parsley
• 1/ 2 cup  olive oil
• 1/ 2 cup  Roland red wine vinegar 
•  chopped pimentos
• 3 tbsp.  chopped fresh basil
• 2 tbsp.  capers, drained, chopped 
• 4 anchovy fillets, finely chopped 
• 1 tsp.  chopped garlic
• 1 tsp.  dried oregano 
• 1 lb.  carrots
• 2 lbs.  green beans, stemmed, broken into 2 pieces
• 1/ 2 lb.  Provolone or Swiss cheese, cut into 2 x 1/4 inch strips 
• 1/ 4 lb.  sliced Italian salami, cut into 1/4 inch strips
• 2 cups  croutons

1. For Dressing: Stir first 12 ingredients together in medium bowl to blend. Season with
pepper to taste. Cover and refrigerate at least 2 hours or up to one week.
2. For Salad: Cook carrots in large pot of boiling, salted water for 3 minutes. Add green
beans and cook until vegetables are crisp tender, about 4 minutes. Drain vegetables;
cool under cold running water. Pat dry.
3. Toss vegetables in large bowl with dressing, cheese, salami and croutons. Serve
immediately.