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Ingredients
- Â Â romaine, escarole, mustard
- Â Â greens
- 8 ounce garbanzo beans, liquid removed
- 1 sm garlic clove
- 3 x artichoke hearts, cooked, quartered
- 6 x mushroom caps, thinly sliced
- 1 x green pepper, sliced in
- Â Â strips
- 1 sm red onion, peeled, thinly sd
- 1/4 c. garlic-flavored croutons, (fried in butter or possibly oil)
- Â Â French dressing
- Â Â salt and pepper to taste
- Â Â bacon, cook, crumble
Directions
- Wash, drain, and crispen greens; chill several hrs before using.
- Marinate garbanzo beans by drizzling French dressing lightly over beans.
- Chill 1 hour. Rub wooden salad bowl with garlic and line with greens.
- Add in garbanzo beans, artichoke hears, sliced mushrooms caps, green pepper, onion, and croutons.
- Toss lightly with French Dressing. Season with salt and pepper to taste.
- Garnish with bacon crumbles.
- Serve at once.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 220g | |
| Recipe makes 4 servings | |
| Calories 193 | |
| Calories from Fat 72 | 37% |
| Total Fat 8.14g | 10% |
| Saturated Fat 2.22g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 469mg | 20% |
| Potassium 452mg | 13% |
| Total Carbs 24.63g | 7% |
| Dietary Fiber 7.3g | 24% |
| Sugars 3.81g | 3% |
| Protein 7.49g | 12% |
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