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| | Romaine; escarole, mustard |
| | greens |
| 8 x ca. 30 g | Garbanzo beans; drained |
| 1 klein | cloves garlic |
| 3 | Artichoke hearts; cooked; quartered |
| 6 | Mushroom caps; thinly sliced |
| 1 | Green pepper; sliced in Strips |
| 1 klein | Red onion; peeled; thinly sd |
| 1/4 Tasse | Garlic-flavored croutons; (fried in butter or |
| | oil |
| | French dressing |
| | salt |
| | pepper |
| | Bacon; cook; crumble |
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Wash, drain, and crispen greens; refrigerate several hours before using. Marinate garbanzo beans by drizzling French dressing lightly over beans. Refrigerate 1 hour. Rub wooden salad bowl with garlic and line with greens. Add garbanzo beans, artichoke hears, sliced mushrooms caps, green pepper, onion, and croutons.
Toss lightly with French Dressing. Season with salt and pepper to taste. Garnish with bacon crumbles.
Serve at once.
Per serving: 229 Calories (kcal); 4g Total Fat; (13% calories from fat); 12g Protein; 39g Carbohydrate; 0mg Cholesterol; 16mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
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