Romaine Cauliflower Salad
|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|
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.