Saturday, August 21, 2010

Easy Artichoke and Garbanzo Bean Salad


 2 Cans Garbanzo Beans, rinsed and drained
2 Cans Artichoke Hearts, rinsed and drained
1 Large Red Bell Pepper sliced
2 T Diced Bermuda (red) Onion
1/2 Cup chopped Celery
2 T Balsamic Vinaigrette* Recipe to Follow
2 T Each Fresh Basil and Fresh Oregano, Chopped
Salt & Pepper to taste
1 head Romain Lettuce, cleaned and torn into large pieces
Mix All ingredients except lettuce together in a medium size bowl
Refrigerate for at least 2 hours
Stir before serving
Serve on a Bed of Romain Lettuce
*Balsamic Vinaigrette:
1 tsp. Dijon style mustard
1/2 tsp. each Salt (optional) & Pepper
1/2 cup each Cold Pressed, Extra Virgin Olive Oil and Balsamic Vinegar
In a measuring cup add the mustard and salt & pepper and stir constantly with a fork or a whisk while adding the vinegar then the oil until mixed thoroughly.

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