| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Beans & leg, Salads | 2 | servings | |
INGREDIENTS
| 6 | Sun-dried tomatoes; snipped | |
| 2 | tb | Garlic vinaigrette |
| 4 | oz | Wine-cured salami; sliced thin |
| 1 | c | Garbanzo beans; cooked, rinsed and drained |
| 1 | lg | Cucumber; peeled and diced |
| 4 | Scallions; thinly sliced | |
| 2/3 | c | Yogurt |
INSTRUCTIONS
In a salad bowl, marinate tomatoes in vinaigrette. Add salami, beans, half the cucumber, and half the scallions. Put the other half of the cucumber and scallions into a blender or processor. Add yogurt and 1 T. of vinaigrette from salad bowl to blender, buzz to liquefy. Pour dressing over salad, toss gently and serve. REG1 shared by Karin Baumgardner, Issaquah, WA Suggested Wine: Chianti or merlot Serving Ideas : warm rolls, olives, and cheeses NOTES : made 11-23-97 - very good Recipe by: Eight Items or Less - Ann Lovejoy Posted to EAT-LF Digest by [email protected] on Jun 30, 1999, converted by MM_Buster v2.0l.
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