Antipasto Salad With Garlic Dressing Recipe

• 1 x Recipe Garlic Dressing (below)
• 15 1/2 ounce Can garbanzo beans, liquid removed
• 6 1/2 ounce Jar marinated artichoke hearts
• 1/2 c. Roasted red peppers
• 1/4 c. Black olives, pitted, liquid removed, and sliced
• 2 bn Romaine, torn into bite-size pcs
• 1/2 c. Low-fat salami, sliced
• 1/2 c. Part-skim mozzarella cheese
• 1/4 c. Parmesan cheese, freshly grated
• 2 Tbsp. Extra virgin olive oil
• 1 Tbsp. Plus 1 1/2 t tarragon vinegar
• 1/4 tsp Prepared mustard
• 1/4 tsp Worcestershire sauce
• 1 x Clove garlic, crushed
• 1 dsh Pepper

1. This salad is pretty hardy, but to turn it into a main dish salad, just add in pasta shells, bows, or possibly tortellini.
2. Servings: 8
3. Directions:Salad: Place beans, artichoke hearts, roasted peppers and olives in salad bowl; add in lettuce, Pour salad dressing over all and toss well.
4. Arrange salami on salad greens.
5. Sprinkle both cheeses over top.
6. Dressing: Shake all ingredients in tightly covered jar.
7. Makes about1/4 c dressing.
8. Kruppa.

garlic, garbanzo beans, hearts, red peppers, black olives, salami, mozzarella cheese, parmesan cheese, extra virgin olive oil, tarragon vinegar, mustard, worcestershire sauce, clove garlic, pepper

Taken from cookeatshare.com/recipes/antipasto-salad-with-garlic-dressing-65810 (may not work)