Ingredients
SALAD
15 1/2 oz can garbanzo beans, drained
6 1/2 oz marinated artichoke hearts
1/2 cup roasted red peppers
1/4 cup black olives, pitted, drained, and, sliced
2 bunch romaine lettuce, torn into bite-siz, e pieces
1/2 cup low-fat salami, sliced
1/2 cup part-skim mozzarella cheese
1/4 cup parmesan cheese, freshly grated
GARLIC DRESSING
2 tbsp olive oil
1 tbsp tarragon vinegar
1 1/2 tsp tarragon vinegar
1/4 tsp prepared mustard
1/4 tsp worcestershire sauce
1 clove garlic, crushed
1 dash pepper
Directions
This salad is pretty hardy, but to turn it into a main dish salad,
just add pasta shells, bows, or tortellini. Salad: Place beans,
artichoke hearts, roasted peppers and olives in salad bowl; add
lettuce, Pour salad dressing over all and toss well. Arrange salami
on salad greens. Sprinkle both cheeses over top. Dressing: Shake all
ingredients in tightly covered jar. Makes about 1/4 c dressing.
Servings: 8 servings
Antipasto Salad With Garlic Dressing Recipe brought to you by Recipe Ideas
Categories: Appetizer; Salad; Vegetable
The History of Recipes
Food historians have found proof that recipes existed way back into distant history, in fact as far into history as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that maybe, generally, these early recipes were just primitive pictorial recipes for preparing food.
In fact, the oldest recipe found, according to experts in ancient history is a collection of tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `wonderful`. Progressing into The time of the roman empire 25BC a roman called Apicius wrote a number of documents describing recipes prepared by the Romans. In his works, Apicius tells us how the roman meals were divided into appetizers, main meal and afters, a style of dining still practiced today. This early Roman chef informs us how the early Romans made use of many spices and herbs, including a few you will know such as thyme, rue and dill. Later, we find a couple of interesting books published in the 1300s ; a book entitled `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, these two books have no connection with the spicy food that is popular today, but rather descriptions of the types of food enjoyed by the rich and wealthy people of that period. Later on in the 1400s, people returning from the crusades brought back many foods and spices from the East, including spices such as parsley and basil. The introduction of these new herbs and spices led to an explosion in manuscripts on cookery, many of which still exist in private collections. The introduction of the TV gave us TV cookery programs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of the internet, permitting everybody to search through massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Antipasto Salad With Garlic Dressing recipe.
