2 quarts (about 1/2 lb.) torn bite-size pieces escarole leaves
1 quart (about 1/4 lb.) dandelion leaves, tough stems removed
1 red onion (about 6 oz.), thinly sliced
1/2 C. canned lupini beans or garbanzos, drained
1/2 C. thinly sliced prepared peeled roasted red peppers
1/2 C. canned pepperoncini chilies, stemmed, seeded, and sliced
1/2 C. canned red cherry peppers, stemmed, seeded, and sliced (keep small ones whole)
1/3 C. minced fresh basil leaves
1/3 C. minced parsley
2 cloves garlic, minced
About 1 T. extra-virgin olive oil
About 1 T. balsamic vinegar
Salt and pepper
1/2 C. large ripe green olives, drained
1/4 C. salt-cured black olives

In a large shallow salad bowl, combine escarole, dandelion leaves, onion, lupini beans, roasted red peppers, pepperoncini chilies, red cherry peppers, basil, parsley, and garlic. Mix gently with just enough oil to coat greens; add vinegar, salt, and pepper to taste. Garnish with green and black olives.