Name: Antipasto Salad with Garlic Dressing
Ingredients: 15 1/2 oz Can garbanzo beans, drained; 6 1/2 oz Marinated artichoke hearts; 1/2 c Roasted red peppers; 1/4 c Black olives, pitted, drained, and sliced; 2 bn Romaine lettuce, torn into bite-size pieces; 1/2 c Low-fat salami, sliced; 1/2 c Part-skim mozzarella cheese; 1/4 c Parmesan cheese, freshly grated; 2 tb Olive oil; 1 tb Tarragon vinegar; 1 1/2 ts Tarragon vinegar; 1/4 ts Prepared mustard; 1/4 ts Worcestershire sauce; 1 Clove garlic, crushed; 1 ds Pepper

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy	Italian	Salads, Italian, Low-cal	8	Servings

INGREDIENTS

15 1/2	oz	Can garbanzo beans, drained
6 1/2	oz	Marinated artichoke hearts
1/2	c	Roasted red peppers
1/4	c	Black olives, pitted, drained, and sliced
2	bn	Romaine lettuce, torn into bite-size pieces
1/2	c	Low-fat salami, sliced
1/2	c	Part-skim mozzarella cheese
1/4	c	Parmesan cheese, freshly grated
2	tb	Olive oil
1	tb	Tarragon vinegar
1 1/2	ts	Tarragon vinegar
1/4	ts	Prepared mustard
1/4	ts	Worcestershire sauce
1		Clove garlic, crushed
1	ds	Pepper

INSTRUCTIONS

SALAD
GARLIC DRESSING
This salad is pretty hardy, but to turn it into a main dish salad, just add
pasta shells, bows, or tortellini. Salad: Place beans, artichoke hearts,
roasted peppers and olives in salad bowl; add lettuce, Pour salad dressing
over all and toss well. Arrange salami on salad greens. Sprinkle both
cheeses over top. Dressing: Shake all ingredients in tightly covered jar.
Makes about 1/4 c dressing.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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