Three greens salad with garbanzos

6 servings

Ingredients

Quantity Ingredient
4 cups Cooked Farfalle; Or Bow Tie Pasta
4 cups Arugula; Trimmed
2 cups Radicchio; Thinly Sliced
2 mediums Endive; Quartered And Sliced
19 ounces Chickpeas
6 tablespoons Balsamic Vinegar
¼ cup Low-Salt Chicken Broth
2 tablespoons Extra-Virgin Olive Oil
¼ cup Chopped Fresh Parsley
2 ounces Parmigiano-Reggiano Cheese; Shaved

Directions

Combine first 5 ingredients in a large bowl; toss well. Combine vinegar, broth, and oil; stir well with a whisk. Pour over pasta mixture; toss gently to coat. Sprinkle with parsley and cheese.

Recipe by: Cooking Light

Posted to EAT-LF Digest by "Sherilyn" <sherilyn70@...> on Aug 31, 1999, converted by MM_Buster v2.0l.

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