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Rating: 5/5 (1 vote cast)

Meal Type: Lunch
Total Time:
Cuisine: Californian
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Antipasto Salad With Garlic Dressing

Recipe Tags: Salad Recipes

Date Added: December 03, 2009


15 1/2 Ounces Garbanzo Beans drained
6 1/2 Ounces Artichokes
1/2 Cup Red Pepper drained and julienned
1/4 Cup Black Olives pitted
2 Bunches Romaine Lettuce torn into bite-size pieces
1/2 Cup Salami sliced
1/2 Cup Skim Mozzarella Cheese (1 cup) shredded
1/4 Cup Parmesan Cheese freshly grated
2 Tablespoons Olive Oil or lard
1 Tablespoon Tarragon (up to)
1 1/2 Teaspoons Tarragon (up to)
1/4 Teaspoon Prepared Mustard
1/4 Teaspoon Worcestershire Sauce recommended (1-2)
1 Unit Clove Of Garlic crushed
1 Dash Pepper hot red
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1. This salad is pretty hardy, but to turn it into a main dish salad, just add pasta shells, bows, or tortellini.

2. Salad: Place beans, artichoke hearts, roasted peppers and olives in salad bowl; add lettuce, Pour salad dressing over all and toss well.

3. Arrange salami on salad greens. Sprinkle both cheeses over top.

4. Dressing: Shake all ingredients in tightly covered jar.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Beans, MSG, Cheese, Malt, Garlic, Mustard, Beef, Olive Oil allergies.
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