|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.
Serving size: Complete recipe
Calories 2467 Calories from Fat 1309
% Daily Value*
Total Fat 148 g227.2%
Saturated Fat 26.4 g132%
Trans Fat 0 g
Cholesterol 69.5 mg23.2%
Sodium 9039.3 mg376.6%
Total Carbohydrates 237 g79%
Dietary Fiber 38 g152%
Sugars 31.9 g
Protein 58 g115.4%
Vitamin A 393.1% Vitamin C 434.4%
Calcium 91% Iron 110.1%
*Based on a 2000 Calorie diet