| 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 |
md |
Endive; Quartered And Sliced |
| 19 |
oz |
Chickpeas |
| 6 |
tb |
Balsamic Vinegar |
| 1/4 |
c |
Low-Salt Chicken Broth |
| 2 |
tb |
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.
A Message from our Provider:
“We can do nothing, we say sometimes, we can only pray. That, we feel, is a terribly precarious second-best. So long as we can fuss and work and rush about, so long as we can lend a hand, we have some hope; but if we have to fall back upon God — ah, then things must be critical indeed! #A.J. Gossip”