Antipasto Salad with Garlic Dressing
- -----------------------------------SALAD-----------------------------------
- 15 1/2 oz Can garbanzo beans, drained
- 6 1/2 oz Marinated artichoke hearts
- 1/2 c Roasted red peppers
- 1/4 c Black olives, pitted,
- -drained, and sliced
- 2 bn Romaine lettuce, torn into
- -bite-size pieces
- 1/2 c Low-fat salami, sliced
- 1/2 c Part-skim mozzarella cheese
- 1/4 c Parmesan cheese, freshly
- -grated
------------------------------GARLIC DRESSING------------------------------
2 tb Olive oil
1 tb Tarragon vinegar
1 1/2 ts Tarragon vinegar
1/4 ts Prepared mustard
1/4 ts Worcestershire sauce
1 Clove garlic, crushed
1 ds 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.
2 tb Olive oil
1 tb Tarragon vinegar
1 1/2 ts Tarragon vinegar
1/4 ts Prepared mustard
1/4 ts Worcestershire sauce
1 Clove garlic, crushed
1 ds 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.
