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Romaine Cauliflower Salad

Chicken.delights's picture
Ingredients
  Lightly packed torn romaine leaves 6 Cup (96 tbs)
  Canned garbanzo beans/Chick peas, drained 16 Ounce, drained (1 Can)
  Alfalfa sprouts/Bean sprouts 1 Cup (16 tbs)
  French dressing 3⁄4 Cup (12 tbs)
  Diced cooked chicken 2 1⁄2 Cup (40 tbs)
  Cauliflowerets 2 Cup (32 tbs) (Fresh)
  Diced drained pimiento 2 Tablespoon
Directions

1. Place romaine, garbanzos and sprouts with 1/2 cup of the French dressing in large salad bowl; toss lightly.
2. Arrange chicken and cauliflowerets over romaine mixture; sprinkle with pimiento. Pour remaining 1/4 cup French dressing over all.

Recipe Summary

Method: 
Tossed
Restriction: 
Vegetarian
Ingredient: 
Cauliflower

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