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Antipasto Salad with Garlic Dressing


Yield: 8 servings

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 rated

GARLIC DRESSING
2 tablespoon Olive oil
1 tablespoon Tarragon vinegar
1 1/2 teaspoon Tarragon vinegar
1/4 teaspoon Prepared mustard
1/4 teaspoon 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.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.