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|
You
can eat this hearty salad with crusty bread (dipped in a
little olive oil) or you can stuff the salad into a crusty
roll and eat it as a sandwich.
 |
| 1
cup canned cannellini
beans—rinsed and drained |
| 1
ham slice—finely chopped |
| 2
tomatoes—diced |
| 2
eggs—hardboiled and sliced |
| 1
scallion (spring onion)—thinly sliced |
| 3
cups roughly torn romaine (cos) lettuce |
| ¼
green pepper (capsicum)—diced |
| 4
mushrooms—thinly sliced |
| 3
tablespoons of Italian
vinaigrette |
PLACE
all ingredients, except the dressing, in a salad bowl. POUR
the dressing over the salad and toss gently to combine just
before serving.
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|
|
Pancetta
& Walnut Salad. A
hearty Italian salad with pancetta (Italian bacon),
crunchy walnuts, lettuce, tomatoes, croutons,
shaved Parmesan cheese and a balsamic vinegar
and olive oil dressing. |
|
|
Insalata
di Riso (Italian Rice Salad). Packed with
tasty and healthful ingredients including tuna,
tomatoes, toasted pine nuts, mushrooms, peas,
cubed mozzarella cheese, artichoke hearts and
peppers. |
 |
|
Avocado,
Tomato & Basil Salad. Roughly torn romaine
lettuce, juicy tomatoes, red onion rings, cubes
of creamy avocado, sliced black olives and fresh
basil tossed with an Italian vinaigrette. |
|
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