| 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 KSBAUM@aol.com on Jun 30, 1999, converted by
MM_Buster v2.0l.
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