| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Main dish, Salads, Poultry, Low-cal |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Lightly packed fresh basil leaves |
| 1/4 |
c |
Olive oil |
| 2 |
tb |
Fresh lemon juice |
| 1 |
|
Garlic clove, minced |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground pepper |
| 5 |
c |
Torn assorted lettuces |
| 1 |
|
Red bell pepper, diced |
| 1 |
|
Yellow bell pepper, diced |
| 2 |
sm |
Zucchini (8 oz.), halved lengthwise and sliced thin |
| 1/2 |
c |
Chopped onion |
| 1 |
cn |
(16 or 19 oz.) chickpeas (garbanzo beans), drained and rinsed |
| 12 |
oz |
Cooked boneless, skinless chicken breast, sliced crosswise |
INSTRUCTIONS
DRESSING
SALAD
1. Make dressing: Puree all ingredients in food processor or blender until
smooth.
2. Pour half the dressing over lettuces in bowl and toss; arrange on
serving platter.
3. Add remaining ingredients and dressing to bowl; toss. Spoon onto greens.
PER SERVING Calories 265 Total Fat 13 g Saturated Fat 2 g Cholesterol 48 mg
Sodium 323 mg Carbohydrates 16 g Protein 23 g
Posted to MM-Recipes Digest by Julie Bertholf & Simon Wood
<jewel1@ix.netcom.com> on Sep 06, 1998
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