| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Italian |
Salad |
4 |
Servings |
INGREDIENTS
| 4 |
c |
Fresh dandelion greens |
| 1/3 |
c |
Garbanzo beans or chick peas |
| 1/4 |
c |
Shredded sharp cheese such as fontinella or fontina |
| 1/3 |
c |
Each of julienned mozzarella; ham and salami |
| 1/4 |
c |
Thinly sliced red onion |
| 1 |
|
Sliced tomato |
| 3 |
tb |
Olive oil |
| 2 |
tb |
Wine vinegar |
|
|
Salt |
|
|
Freshly ground black pepper |
|
|
Garlic |
|
|
Oregano |
|
|
Basil |
|
|
Dried parsley |
|
|
Fresh grated Romano cheese |
INSTRUCTIONS
From: pamram@bev.net (Pamela Ramsey)
Date: 9 Jul 1995 12:51:33 -0400
Mix the ingredients (except Romano cheese) in a large salad bowl, season to
taste with salt, pepper, garlic, oregano, basil and dried parsley, and toss
thoroughly. Lay all ingredients on a platter, sprinkle grated Romano
cheese on top, and serve with Italian bread.
recipes are from "The Dandelion Celebration: A Guide to Unexpected
Cuisine" (Goosefoot Acres Press, Cleveland, Ohio)
REC.FOOD.RECIPES ARCHIVES
/MISC
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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