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| 1 | Recipe Garlic Dressing (below) |
| 15 1/2 x ca. 30 g | Can garbanzo beans, drained |
| 6 1/2 x ca. 30 g | Jar marinated artichoke hearts |
| 1/2 Tasse | Roasted red peppers |
| 1/4 Tasse | Black olives, pitted, drained, and sliced |
| 2 Bund | Romaine, torn into bite-size pieces |
| 1/2 Tasse | Low-fat salami, sliced |
| 1/2 Tasse | Part-skim mozzarella cheese |
| 1/4 Tasse | parmesan freshly grated |
| 2 Esslöffel | olive oil |
| 1 Esslöffel | Plus 1 1/2 t tarragon vinegar |
| 1/4 Teelöffel | mustard prepared |
| 1/4 Teelöffel | Worcestershire Sauce |
| 1 | Cloves garlic crushed |
| 1 Prise | pepper |
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This salad is pretty hardy, but to turn it into a main dish salad, just add pasta shells, bows, or tortellini.
Directions:
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.
Dressing: Shake all ingredients in tightly covered jar. Makes about 1/4 c dressing.
Per serving: Cholesterol (mg): 10 Fat (grams): total 9; saturated 2 Exchanges: vegetables 3; fat 2; other 0 Calories: 166
Courtesy of Theresa Merkling
Courtesy of Shareware Recipe Clipper 1.1
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