Antipasto salad with garlic dressing
8 servings
Ingredients
| Quantity | 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 |
Directions
SALAD
GARLIC DRESSING
This salad is pretty hardy, but to turn it into a main dish salad, just add pasta shells, bows, or tortellini.
Servings: 8
Directions:
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