Yield: 6 servings
Measure | Ingredient |
---|---|
2 cups | Uncooked mostaccioli |
1 tablespoon | Olive oil |
¼ pounds | Sliced salami; cut |
\N \N | Into 1/8-inch strips |
¼ pounds | Thinly sliced fully cooked |
\N \N | Smoked ham; cut into 1/8-inch |
\N \N | Strips |
¼ pounds | Provolone cheese; cut |
\N \N | Into 1/8-inch strips |
\N \N | Salad greens |
1 \N | Anchovy fillet; mashed |
1 large | Clov garlic; crushed |
⅓ cup | Olive oil |
1 cup | Cherry tomatoes; cut in half |
½ cup | Chopped pimiento stuffed olives |
½ cup | Chopped greek or ripe olives |
½ cup | Chopped mixed pickled |
\N \N | Vegetables |
½ teaspoon | Dried oregano leaves |
OLIVE-TOMATO DRESSING
Prepare Olive-Tomato Dressing. Cook mostaccioli as directed on package; drain. Rinse in cold water; drain. Toss mostaccioli and oil. Layer mostaccioli, salami, ham, provolone and salad greens on Olive-Tomato Dressing. Cover and refrigerate at least 4 hours but no longer than 24 hours. Toss just before serving. Arrange on salad greens. 6 SERVINGS.
OLIVE-TOMATO DRESSING Stir anchovy and garlic thoroughly into oil in large bowl. Stir in remaining ingredients.
Per serving: 199 Calories (kcal); 19g Total Fat; (86% calories from fat); 5g Protein; 2g Carbohydrate; 14mg Cholesterol; 192mg Sodium Food Exchanges: 0 Grain(Starch); ½ Lean Meat; 0 Vegetable; 0 Fruit; 3½ Fat; 0 Other Carbohydrates Recipe by: Betty Crocker's Smartcook Converted by MM_Buster v2.0n.