Antipasto Salad With Garlic Dressing Recipe
15 1/2 oz can garbanzo beans, drained
6 1/2 oz marinated artichoke hearts
1/2 cup roasted red peppers
1/4 cup black olives, pitted, drained, and, sliced
2 bunch romaine lettuce, torn into bite-siz, e pieces
1/2 cup low-fat salami, sliced
1/2 cup part-skim mozzarella cheese
1/4 cup parmesan cheese, freshly grated
2 tbsp olive oil
1 tbsp tarragon vinegar
1 1/2 tsp tarragon vinegar
1/4 tsp prepared mustard
1/4 tsp worcestershire sauce
1 clove garlic, crushed
1 dash pepper
This salad is pretty hardy, but to turn it into a main dish salad,
just add pasta shells, bows, or tortellini. Salad: Place beans,
artichoke hearts, roasted peppers and olives in salad bowl; add
lettuce, Pour salad dressing over all and toss well. Arrange salami
on salad greens. Sprinkle both cheeses over top. Dressing: Shake all
ingredients in tightly covered jar. Makes about 1/4 c dressing.
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