This recipe is my version of a salad that I first enjoyed at Cucina Cucina restaurant in Seattle... it was a favorite the first time I had it there & it still is, even with my adapted version!
1/2 cup cooked chickpeas, lightly chopped (can used canned garbanzo beans)
1 head iceberg lettuce, chopped into 1/4- to 1/2-inch pieces
1 cup fresh basil leaf, chopped
1 cup coarsely grated mozzarella cheese
8 ounces Genoa salami, diced
8 ounces plum tomatoes, diced
1/2 cup grated provolone cheese
3 thin green onions, thinly sliced
1/2 cup green pimento olives, chopped or sliced
Toss with your favorite Italian vinaigrette. Try Good Seasons Zesty Italian dressing mix.
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