Three Greens Salad With Garbanzos Recipe
Ingredients
| Cooked pasta | 4 Cup (16 tbs), uncooked | |
| Arugula | 4 Cup (16 tbs), trimmed | |
| Radicchio | 2 Cup (16 tbs), thinly sliced | |
| 2 medium heads Belgian endive, quartered and thinly sliced lengthwise | ||
| Garbanzo beans | 1 Can (10oz), drained | |
| 1/4 cup plus 2 tablespoons balsamic vinegar | ||
| 1/4 cup low-salt chicken broth | ||
| Extra virgin olive oil | 2 Tablespoon | |
| Chopped | 1/4 Cup (16 tbs), finely chopped | |
| Parmesan cheese | 2 Ounce, shaved | |
Directions
Combine first 5 ingredients in a large bowl; toss well.
Combine vinegar, broth, and oil; stir well with a whisk.
Pour over pasta mixture; toss gently to coat.
Sprinkle with parsley and cheese.
Combine vinegar, broth, and oil; stir well with a whisk.
Pour over pasta mixture; toss gently to coat.
Sprinkle with parsley and cheese.
Chef
