 |
Prep Time: 45 Minutes Cook Time: 120 Minutes |
Ready In: 165 Minutes Servings: 4 |
|
Good salad, easy enough for either everyday or company. Cook time is refrigerator time. Ingredients:
3 tablespoons white wine vinegar |
1/4 teaspoon minced garlic |
1/3 cup packed basil leaves |
1/4 cup extra virgin olive oil |
salt & freshly ground black pepper |
4 1/2 cups romaine lettuce, coarsely chopped |
3 ounces prosciutto, well trimmed and chopped |
3/4 cup cooked cannellini beans or 3/4 cup chickpeas, optional,i use progresso brand |
2 tablespoons red onions, chopped |
1/2 cup diced seeded tomato |
1 jar marinated artichoke hearts, drained and quartered |
1/2 cup feta cheese, crumbled |
1 cup kalamata olive, pitted and cut in half lengthwise |
Directions:
1. Dressing: In a blender mix all dressing ingredients, after seasoning with salt and pepper to taste, set aside.
2. Salad: In a large bowl combine the romaine, prosciutto, (cannelini or chick peas), red onion, diced tomato, olives and artichokes.
3. Mix well.
4. Add the dressing and toss well.
5. Serve sprinkled with the feta cheese.
|
|