03-14-2005, 02:21 PM
Dressing
3/4 cup olive oil
1/4 cup red wine vinegar
2 tablespoons Dijon-style mustard
1 tablespoon honey (or to taste)
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
Salad
2 cups mixed iceberg and romaine
lettuces for each serving
Sliced salami
Sliced mozzarella cheese
Marinated artichoke hearts
Thinly sliced white onion
Sliced ripe black olives
Halved cherry tomatoes
Garbanzo beans (optional
Combine the ingredients for the dressing in a jar, cover tightly and shake. Use a salad dish or a small platter if it is going to be used for a meal. I like to arrange the salami and cheese around the plate alternating between the two. Fill the center with the lettuces, top with quartered artichoke hearts, sliced onion, olives, tomatoes and garbanzo beans. Top with the dressing, or serve on the side if Meg Ryan comes over.
3/4 cup olive oil
1/4 cup red wine vinegar
2 tablespoons Dijon-style mustard
1 tablespoon honey (or to taste)
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
Salad
2 cups mixed iceberg and romaine
lettuces for each serving
Sliced salami
Sliced mozzarella cheese
Marinated artichoke hearts
Thinly sliced white onion
Sliced ripe black olives
Halved cherry tomatoes
Garbanzo beans (optional
Combine the ingredients for the dressing in a jar, cover tightly and shake. Use a salad dish or a small platter if it is going to be used for a meal. I like to arrange the salami and cheese around the plate alternating between the two. Fill the center with the lettuces, top with quartered artichoke hearts, sliced onion, olives, tomatoes and garbanzo beans. Top with the dressing, or serve on the side if Meg Ryan comes over.