Patio Party Salad Recipe
Ingredients
| Red kidney beans | 1 16 Ounce | |
| White kidney beans | 1 16 Ounce | |
| Chickpeas | 1 20 Ounce | |
| 2 tomatoes, sliced medium thick | ||
| Cucumber | 1 , pared | |
| 1 envelope cheese-garlic salad-dressing mix | ||
| Italian dressing | 1/3 Cup (16 tbs) | |
| Romaine leaves | 8 | |
| 1/4 pound Muenster or Mozzarella cheese, cut in slivers | ||
| 1/2 pound cooked ham, cut in slices | ||
Directions
About 2 hours bejore serving: Drain beans and chick peas.
Halve tomato slices; place in small bowl.
Slice cucumber onto tomatoes; sprinkle with 1 tablespoon cheese-garlic salad-dressing mix; refrigerate.
Layer beans and chick peas in salad bowl, sprinkling each layer with some of remaining salad-dressing mix.
Refrigerate.
About 1/2 hour bejore serving: Add Italian dressing to beans and chick peas; toss with cucumbers and tomatoes.
Tuck romaine around inside of salad bowl.
Arrange strips of Muenster and ham on top.
Refrigerate.
Halve tomato slices; place in small bowl.
Slice cucumber onto tomatoes; sprinkle with 1 tablespoon cheese-garlic salad-dressing mix; refrigerate.
Layer beans and chick peas in salad bowl, sprinkling each layer with some of remaining salad-dressing mix.
Refrigerate.
About 1/2 hour bejore serving: Add Italian dressing to beans and chick peas; toss with cucumbers and tomatoes.
Tuck romaine around inside of salad bowl.
Arrange strips of Muenster and ham on top.
Refrigerate.
Chef
