Yield: 8 servings
SALAD
15-1/2 ounces Can garbanzo beans, drained
6-1/2 ounces Marinated artichoke hearts
1/2 cup Roasted red peppers
1/4 cup Black olives, pitted, drained, and sliced
2 bn Romaine lettuce, torn into bite-size pieces
1/2 cup Low-fat salami, sliced
1/2 cup Part-skim mozzarella cheese
1/4 cup Parmesan cheese, freshly rated
GARLIC DRESSING
2 tablespoons Olive oil
1 tablespoon Tarragon vinegar
1-1/2 teaspoons Tarragon vinegar
1/4 teaspoon Prepared mustard
1/4 teaspoon Worcestershire sauce
1 Clove garlic, crushed
1 dash Pepper
This salad is pretty hardy, but to turn it into a main dish salad, just add pasta shells, bows, or tortellini.
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 cup dressing.