Antipasto salad with garlic dressing

Yield: 8 servings

Measure Ingredient
1 Recipe Garlic Dressing (below)
15½ ounce Can garbanzo beans, drained
6½ ounce Jar marinated artichoke hearts
½ cup Roasted red peppers
¼ cup Black olives, pitted,
2 tablespoons Olive oil
1 tablespoon Plus 1 1/2 t tarragon vinegar
¼ teaspoon Prepared mustard drained, and sliced
2 bunches Romaine, torn into bite-size pieces
½ cup Low-fat salami, sliced
½ cup Part-skim mozzarella cheese
¼ cup Parmesan cheese, freshly grated
¼ teaspoon 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.

Servings: 8


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 ¼ c dressing.

Per serving: Cholesterol (mg): 10 Fat (grams): total 9; saturated 2 Exchanges: vegetables 3; fat 2; other 0 Calories: 166 From: "The Love Your Heart (Low Cholesterol) Cookbook" by Carole Kruppa.

Courtesy of Theresa Merkling

Courtesy of Shareware RECIPE CLIPPER 1⅒

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