|Water||6 Cup (96 tbs)|
|Vegetable oil||1 Tablespoon|
|Large shell macaroni||2 Cup (32 tbs), uncooked|
|Head of lettuce||1 Small, broken into bite size pieces|
|Red cabbage head||1⁄4 Small, thinly sliced|
|Endive leaves||4 , thinly sliced|
|Green onions||3 , thinly sliced|
|Tomatoes||2 Small, cut in eighths|
|Artichoke hearts||1⁄2 Can (5 oz), drained, quartered|
|Mild pickled peppers||1⁄2 Cup (8 tbs)|
|Feta cheese||2 Ounce, crumbled|
|Anchovy fillets||6 (For Garnish)|
|For garlic & oil dressing:|
|Garlic||1 Clove (5 gm), pressed|
|Black pepper||1⁄8 Teaspoon|
|Olive oil||1⁄2 Cup (8 tbs)|
|White wine vinegar||1⁄3 Cup (5.33 tbs)|
|Lemon juice||2 Tablespoon|
|Dried oregano||1 Tablespoon|
|Dried tarragon||1⁄8 Teaspoon|
Prepare Garlic & Oil Dressing.
Bring water to a rapid boil in a heavy 4 quart saucepan.
Add salt and oil.
Gradually add macaroni, being sure water continues to boil.
Cook macaroni until tender but firm, stirring occasionally.
Rinse with cold water.
Place cooked macaroni in a medium bowl.
Toss with 1 tablespoon Garlic & Oil Dressing.
Refrigerate while preparing salad greens.
In a large salad bowl, combine lettuce, cabbage, endive, green onions, tomatoes, artichoke hearts, peppers and ripe olives.
Add chilled, cooked macaroni.
Toss with about 1/2 cup Garlic & Oil Dressing or just enough to coat the greens.
Sprinkle with feta cheese.
Garnish with anchovy fillets.
Makes 8 servings.
Garlic & Oil Dressing: In a medium jar with a tight lid, combine all ingredients.
Store leftover dressing in the refrigerator.
Makes about 1 cup.