ANTIPASTO SALAD WITH GARLIC DRESSING
FOR THE DRESSING:
2 tablespoons olive oil
1 tablespoon plus 1 1/2 teaspoon tarragon vinegar
1/4 teaspoon prepared mustard
1/4 teaspoon Worcestershire sauce
1 clove garlic, crushed
FOR THE SALAD:
1 can garbanzo beans, drained
1 (6 1/2 ounce) jar marinated artichoke hearts
1/2 cup roasted red peppers
1/4 cup pitted black olives, drained, and sliced
2 bunches Romaine, torn into bite-size pieces
1/2 cup low-fat salami, sliced
1/2 cup part-skim mozzarella cheese
1/4 cup freshly grated Parmesan cheese
TO PREPARE THE DRESSING:
Shake all ingredients in tightly covered jar. Makes about 1/4 cup dressing
TO PREPARE THE SALAD:
Place beans, artichoke hearts, roasted peppers and olives in salad bowl; add lettuce, Pour salad dressing over all and toss well. Arrange salami on salad greens. Sprinkle both cheeses over top.
Servings: 8
Source: The Love Your Heart Cookbook by Carole Kruppa
FOR THE DRESSING:
2 tablespoons olive oil
1 tablespoon plus 1 1/2 teaspoon tarragon vinegar
1/4 teaspoon prepared mustard
1/4 teaspoon Worcestershire sauce
1 clove garlic, crushed
FOR THE SALAD:
1 can garbanzo beans, drained
1 (6 1/2 ounce) jar marinated artichoke hearts
1/2 cup roasted red peppers
1/4 cup pitted black olives, drained, and sliced
2 bunches Romaine, torn into bite-size pieces
1/2 cup low-fat salami, sliced
1/2 cup part-skim mozzarella cheese
1/4 cup freshly grated Parmesan cheese
TO PREPARE THE DRESSING:
Shake all ingredients in tightly covered jar. Makes about 1/4 cup dressing
TO PREPARE THE SALAD:
Place beans, artichoke hearts, roasted peppers and olives in salad bowl; add lettuce, Pour salad dressing over all and toss well. Arrange salami on salad greens. Sprinkle both cheeses over top.
Servings: 8
Source: The Love Your Heart Cookbook by Carole Kruppa
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