| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | Italian | Italian3 | 6 | servings |
INGREDIENTS
| 2 | c | Uncooked mostaccioli |
| 1 | tb | Olive oil |
| 1/4 | lb | Sliced salami; cut |
| Into 1/8-inch strips | ||
| 1/4 | lb | Thinly sliced fully cooked |
| Smoked ham; cut into 1/8-inch | ||
| Strips | ||
| 1/4 | lb | Provolone cheese; cut |
| Into 1/8-inch strips | ||
| Salad greens | ||
| 1 | Anchovy fillet; mashed | |
| 1 | lg | Clov garlic; crushed |
| 1/3 | c | Olive oil |
| 1 | c | Cherry tomatoes; cut in half |
| 1/2 | c | Chopped pimiento stuffed olives |
| 1/2 | c | Chopped greek or ripe olives |
| 1/2 | c | Chopped mixed pickled |
| Vegetables | ||
| 1/2 | ts | Dried oregano leaves |
INSTRUCTIONS
OLIVE-TOMATO DRESSING Prepare Olive-Tomato Dressing. Cook mostaccioli as directed on package; drain. Rinse in cold water; drain. Toss mostaccioli and oil. Layer mostaccioli, salami, ham, provolone and salad greens on Olive-Tomato Dressing. Cover and refrigerate at least 4 hours but no longer than 24 hours. Toss just before serving. Arrange on salad greens. 6 SERVINGS. OLIVE-TOMATO DRESSING Stir anchovy and garlic thoroughly into oil in large bowl. Stir in remaining ingredients. Per serving: 199 Calories (kcal); 19g Total Fat; (86% calories from fat); 5g Protein; 2g Carbohydrate; 14mg Cholesterol; 192mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Recipe by: Betty Crocker's Smartcook Converted by MM_Buster v2.0n.
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