Schnozzola's umbriago salad (jimmy durante)

4 servings

Ingredients

Quantity Ingredient
Romaine; escarole, mustard
Greens
8 ounces Garbanzo beans; drained
1 small Garlic clove
3 Artichoke hearts; cooked; quartered
6 Mushroom caps; thinly sliced
1 Green pepper; sliced in
Strips
1 small Red onion; peeled; thinly sd
¼ cup Garlic-flavored croutons; (fried in butter or
Oil)
French dressing
Salt and pepper to taste
Bacon; cook; crumble

Directions

Wash, drain, and crispen greens; refrigerate several hours before using.

Marinate garbanzo beans by drizzling French dressing lightly over beans.

Refrigerate 1 hour. Rub wooden salad bowl with garlic and line with greens.

Add garbanzo beans, artichoke hears, sliced mushrooms caps, green pepper, onion, and croutons.

Toss lightly with French Dressing. Season with salt and pepper to taste.

Garnish with bacon crumbles.

Serve at once.

Per serving: 229 Calories (kcal); 4g Total Fat; (13% calories from fat); 12g Protein; 39g Carbohydrate; 0mg Cholesterol; 16mg Sodium Food Exchanges: 2½ Grain(Starch); ½ Lean Meat; 1 Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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