Recipe - Antipasto Salad With Garlic Dressing

SALAD
15 One half ounce Can garbanzo beans, drained
6 One half ounce Marinated artichoke hearts
One half cup Roasted red peppers
One fourth cup Black olives, pitted,
drained, and cut or sliced up
2 bn Romaine lettuce, torn into
bitesize pieces
One half cup Lowfat salami, cut or sliced up
One half cup Partskim mozzarella cheese
One fourth cup Parmesan cheese, freshly
grated

GARLIC DRESSING
2 tablespoon Olive oil
1 tablespoon Tarragon vinegar
1 One half teaspoon Tarragon vinegar
One fourth teaspoon Prepared mustard
One fourth teaspoon Worcestershire sauce
1 Clove garlic, crushed
1 ds 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 One fourth cup dressing.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini