California Pear Salad
|Canned kidney beans||15 Ounce (1 Can)|
|Canned chickpeas||15 Ounce (1 Can)|
|Ripe bartlett pears||4 Large, cored and halved|
|Torn lettuce leaves||1 3⁄4 Cup (28 tbs) (Use Either Small Whole Lettuce Leaves, Bibb Or Boston)|
|Cherry tomatoes||12 , halved|
|Sweet pickle slices||12|
|Onion||1 Medium, sliced|
|Swiss cheese slice||6 (About 4 X 4-Inches, At Room Temperature)|
|Caraway cheese slice||6 (About 4 X 4-Inches, At Room Temperature)|
|Provolone cheese slice||6|
|California dressing||1⁄2 Cup (8 tbs)|
Rinse and drain kidney beans and chickpeas. Set aside.
Cut two of the pear halves into small slices and toss with torn lettuce leaves in a large salad bowl or use a platter. Make a rim of the lettuce leaves with pears around edge of bowl or platter.
Pile kidney beans and chickpeas side by side in center of lettuce. Arrange tomatoes, pickles and onions around them.
Using one of each kind of cheese, layer one on top of the other and roll up. Spear with toothpick, if desired. Repeat, making five more rolls. Arrange on one side of bowl or platter. On opposite side, place pear halves on end, side by side.
Serve at once with California Dressing.