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| 1 | Recipe Garlic Dressing -drained, and sliced (below) 2 bn Romaine, torn into bite-size |
| 15 1/2 x ca. 30 g | Can garbanzo beans, drained -pieces |
| 6 1/2 x ca. 30 g | Jar marinated artichoke 1/2 c Low-fat salami, sliced hearts 1/2 c Part-skim mozzarella cheese |
| 1/2 Tasse | Roasted red peppers 1/4 c Parmesan cheese, freshly |
| 1/4 Tasse | Black olives, pitted, -grated |
| 2 Esslöffel | Olive oil 1/4 ts Worcestershire sauce |
| 1 Esslöffel | Plus 1 1/2 t tarragon 1 Clove garlic, crushed vinegar 1 ds Pepper |
| 1/4 Teelöffel | mustard prepared |
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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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