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Italian Appetizer Salad

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Ingredients
  Cauliflower head 1 Small
  Red lettuce head 1
  Escarole head 1
  Curly endive head 1
  Canned cut green beans 1 Pound (1 Can)
  Canned red kidney beans 1 Pound (1 Can)
  Canned garbanzo beans 1 Pound (1 Can)
  Green onions 3 , chopped
  Hard cooked eggs 6 , sliced
  Olive oil 1 Cup (16 tbs)
  Vinegar 1⁄2 Cup (8 tbs)
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Tomatoes 2 , sliced
  Canned sliced ripe olives 2 1⁄4 Ounce (1 Can)
  Canned anchovies 4 Ounce (2 Cans, 2 Ounce Each)
Directions

Break apart cauliflower flowerets, and parboil until just slightly tender; drain.
Combine in large salad bowl the greens, 3 kinds of beans, green onions, and 4 of the eggs.
Toss with dressing made with oil, vinegar, salt, and pepper.
Garnish top with tomato slices, remaining egg slices, olives, and anchovies.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Ingredient: 
Vegetable
Interest: 
Everyday

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