Salad with italian vinaigrette - bon appetit
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | eaches | Tb Red wine vinegar |
| 2 | eaches | Tb Fresh lemon juice |
| 2 | eaches | Tb Fresh garlic |
| 1 | each | Tb Dijon mustard |
| 2 | teaspoons | Dried oregano, crumbled |
| ½ | teaspoon | Dry mustard |
| ½ | teaspoon | Sugar |
| 1 | cup | Olive oil. |
| 8 | cups | Chopped iceberg lettuce |
| 2½ | cup | Diced cooked chicken |
| 1¼ | cup | Chopped seeded tomatoes |
| 8 | ounces | Dried salami, chopped |
| 1 | cup | Grated Mozzarella Cheese |
| ¾ | cup | Grated Provolone |
| ½ | cup | Drained canned chick-peas (Garbanzo beans) |
| ½ | cup | Chopped fresh basil |
| 3 | eaches | Green onions, chopped |
Directions
DRESSING
SALAD
FOR VINAIGRETTE: Whisk first 7 ingredietns in bowl to blend.
Gradually whisk in oil. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature and rewhisk before serving.) FOR SALAD: Mix all ingredients in large bowl. Toss with enough vinaigrette to season to taste. SOURCE: Bon Appetit, March '93. Shared by Cate Vanicek.
TO ALL Submitted By DEBBIE CARLSON SUBJ ITALIAN SALAD DRESSING On 08-11-95