Contest Winning Recipe

Chopped Salad with Parmesan Dressing

Our two children and I plan to mix up this attractive salad for brunch on Father's Day. It's always been enjoyed wherever I have served it. Having my recipe chosen as a contest winner is a special treat for me—Country Woman has been my favorite source for new food ideas for years!

SERVINGS

6-8

CATEGORY

Salads

PREP

15 min.

TOTAL

15 min.

INGREDIENTS

  • 1/2 head iceberg lettuce, chopped in bite-size pieces
  • 1 small head romaine lettuce, chopped in bite-size pieces
  • 1/4 pound Italian salami, finely diced
  • 1/4 pound part-skim mozzarella cheese, finely chopped
  • 1 cup canned garbanzo beans (chick peas), drained, rinsed
  • DRESSING:
  • 5 tablespoons vegetable oil
  • 2 tablespoons white wine vinegar or white vinegar
  • 1 teaspoon ground mustard
  • 1 teaspoon salt, optional
  • 1/2 teaspoon black pepper
  • 1/2 cup grated Parmesan cheese

DIRECTIONS

Combine salad ingredients in a glass bowl; chill while mixing dressing. Combine dressing ingredients in a jar with a tight-fitting lid; shake well. Pour dressing over salad just before serving and toss lightly. Serve immediately. Yield: 6-8 servings.

Printed from tasteofhome.com Jul 6, 2008

Copyright Reiman Media Group, Inc © 2008