| 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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