Garbanzo salad - ann lovejoy
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Sun-dried tomatoes; snipped | |
| 2 | tablespoons | Garlic vinaigrette |
| 4 | ounces | Wine-cured salami; sliced thin |
| 1 | cup | Garbanzo beans; cooked, rinsed and drained |
| 1 | large | Cucumber; peeled and diced |
| 4 | Scallions; thinly sliced | |
| ⅔ | cup | Yogurt |
Directions
In a salad bowl, marinate tomatoes in vinaigrette. Add salami, beans, half the cucumber, and half the scallions. Put the other half of the cucumber and scallions into a blender or processor. Add yogurt and 1 T. of vinaigrette from salad bowl to blender, buzz to liquefy. Pour dressing over salad, toss gently and serve.
REG1 shared by Karin Baumgardner, Issaquah, WA Suggested Wine: Chianti or merlot Serving Ideas : warm rolls, olives, and cheeses NOTES : made 11-23-97 - very good Recipe by: Eight Items or Less - Ann Lovejoy Posted to EAT-LF Digest by KSBAUM@... on Jun 30, 1999, converted by MM_Buster v2.0l.