Insalata verde misto

Yield: 4 Servings

Measure Ingredient
1 \N Head Romaine lettuce; washed & trimed
1 \N Head Bibb lettuce; washed & trimed
1 \N Bag spinach; washed, remove stems
1 \N Cucumber; sliced
¼ cup Pignolia nuts or walnuts
⅓ cup Italian-seasoned crouton
2 \N Tomatoes; quartered
½ cup Sliced mushrooms
¼ cup Drained garbanzo beans
\N \N Dressing
8 \N Artichoke hearts
\N \N Grated cheese
\N \N Freshly ground pepper
2 \N Cloves garlic; minced
6 \N Anchovy filets
¾ cup Vegetable oil
¼ cup Red wine vinegar
1 \N Lemon; juice only
¼ teaspoon Salt
\N \N Freshly ground pepper to taste
1 teaspoon Oregano
1 teaspoon Basil
1 teaspoon Horseradish
1 tablespoon Worcestershire sauce
1⅓ cup Grated Romano cheese


1. Shake as much moisture as possible off washed lettuce & spinach, then tear by hand into bite-sized pieces. Place in large salad bowl.

2. Add cucumber, pignolia nuts, croutons, tomatoes, mushrooms, & garbanzo beans.

3. Add DRESSING & toss well.

4. Dish onto chilled salad plates. Garnish each plate with 2 artichoke hearts. Dust with sprinklihng of grated cheese & freshly ground pepper.


1. In wooden bowl, mash minced garlic, using 2 forks in overlapping fashion.

2. Add anchovy filets, mashing similarly.

3. Add oil, vinegar & lemon juice, stirring until well-blended. 4. Add salt, pepper, oregano, basil, horseradish & Worcestershire sauce.

5. Stir well while slowly adding half the cheese. Mix thoroughly & continue stirring while gradually adding remaining cheese.




From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .

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