| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Sami | Salads | 6 | Servings |
INGREDIENTS
| 4 | c | Cooked Farfalle, Or Bow Tie |
| Pasta | ||
| 4 | c | Arugula, Trimmed |
| 2 | c | Radicchio, Thinly Sliced |
| 2 | Endive, Quartered And Sliced | |
| 19 | oz | Chickpeas |
| 6 | T | Balsamic Vinegar |
| 1/4 | c | Low-Salt Chicken Broth |
| 2 | T | Extra-Virgin Olive Oil |
| 1/4 | c | Chopped Fresh Parsley |
| 2 | oz | Parmigiano-Reggiano Cheese |
| Shaved |
INSTRUCTIONS
Combine first 5 ingredients in a large bowl; toss well. Combine vinegar, broth, and oil; stir well with a whisk. Pour over pasta mixture; toss gently to coat. Sprinkle with parsley and cheese. Recipe by: Cooking Light Posted to EAT-LF Digest by "Sherilyn" <sherilyn70@columbus.rr.com> on Aug 31, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 97
Calories From Fat: 15
Total Fat: 1.8g
Cholesterol: 0mg
Sodium: 257.6mg
Potassium: 201.3mg
Carbohydrates: 15.6g
Fiber: 4.2g
Sugar: 2.5g
Protein: 4.8g