Italian Appetizer Salad Recipe
Ingredients
1 small head cauliflower
1 head each red lettuce, escarole, and curly endive
1 can (1 lb.) each cut green beans, red kidney beans, and garbanzos
2 or 3 green onions, chopped
6 hard cooked eggs, sliced
1 cup olive oil
1/2 cup vinegar
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 tomatoes, sliced
1 can (2 1/4 oz.) sliced ripe olives
1 or 2 cans (2 oz. each) anchovies
Directions
Break apart cauliflower flowerets, and parboil until just slightly tender; drain.
Combine in large salad bowl the greens, 3 kinds of beans, green onions, and 4 of the eggs.
Toss with dressing made with oil, vinegar, salt, and pepper.
Garnish top with tomato slices, remaining egg slices, olives, and anchovies.
Combine in large salad bowl the greens, 3 kinds of beans, green onions, and 4 of the eggs.
Toss with dressing made with oil, vinegar, salt, and pepper.
Garnish top with tomato slices, remaining egg slices, olives, and anchovies.
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