| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Main dish, Salads, Poultry, Low-cal | 6 | Servings | |
INGREDIENTS
| 1 | c | Lightly packed fresh basil leaves |
| 1/4 | c | Olive oil |
| 2 | tb | Fresh lemon juice |
| 1 | Garlic clove, minced | |
| 1/2 | ts | Salt |
| 1/4 | ts | Freshly ground pepper |
| 5 | c | Torn assorted lettuces |
| 1 | Red bell pepper, diced | |
| 1 | Yellow bell pepper, diced | |
| 2 | sm | Zucchini (8 oz.), halved lengthwise and sliced thin |
| 1/2 | c | Chopped onion |
| 1 | cn | (16 or 19 oz.) chickpeas (garbanzo beans), drained and rinsed |
| 12 | oz | Cooked boneless, skinless chicken breast, sliced crosswise |
INSTRUCTIONS
DRESSING SALAD 1. Make dressing: Puree all ingredients in food processor or blender until smooth. 2. Pour half the dressing over lettuces in bowl and toss; arrange on serving platter. 3. Add remaining ingredients and dressing to bowl; toss. Spoon onto greens. PER SERVING Calories 265 Total Fat 13 g Saturated Fat 2 g Cholesterol 48 mg Sodium 323 mg Carbohydrates 16 g Protein 23 g Posted to MM-Recipes Digest by Julie Bertholf & Simon Wood <jewel1@ix.netcom.com> on Sep 06, 1998
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