| 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
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