Antipasto Salad With Garlic Dressing
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Italian | Italian, Low-cal, Salads | 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 | 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 | T | Olive oil |
| 1 | T | Tarragon vinegar |
| 1 1/2 | t | Tarragon vinegar |
| 1/4 | t | Prepared mustard |
| 1/4 | t | Worcestershire sauce |
| 1 | Clove garlic, crushed | |
| 1 | ds | Pepper |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 223
Calories From Fat: 116
Total Fat: 13.2g
Cholesterol: 26.7mg
Sodium: 638.9mg
Potassium: 215.4mg
Carbohydrates: 12.2g
Fiber: 3.9g
Sugar: <1g
Protein: 15g