Three greens salad with garbanzos
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Cooked Farfalle; Or Bow Tie Pasta |
| 4 | cups | Arugula; Trimmed |
| 2 | cups | Radicchio; Thinly Sliced |
| 2 | mediums | Endive; Quartered And Sliced |
| 19 | ounces | Chickpeas |
| 6 | tablespoons | Balsamic Vinegar |
| ¼ | cup | Low-Salt Chicken Broth |
| 2 | tablespoons | Extra-Virgin Olive Oil |
| ¼ | cup | Chopped Fresh Parsley |
| 2 | ounces | Parmigiano-Reggiano Cheese; Shaved |
Directions
Combine first 5 ingredients in a large bowl; toss well. Combine vinegar, broth, and oil; stir well with a whisk. Pour over pasta mixture; toss gently to coat. Sprinkle with parsley and cheese.
Recipe by: Cooking Light
Posted to EAT-LF Digest by "Sherilyn" <sherilyn70@...> on Aug 31, 1999, converted by MM_Buster v2.0l.