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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 10 |
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A jazzed-up Italian dressing tops off this fresh-tasting medley. With lots of red and green color, this is a festive starter for your Christmas feast.—Roxanne Chan, Albany, California Ingredients:
1/3 cup italian salad dressing |
1 tablespoon dried currants |
1 tablespoon capers, drained |
1/2 teaspoon lemon-pepper seasoning |
1/2 teaspoon grated lemon peel |
6 cups fresh baby spinach |
2 cups torn radicchio leaves |
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained |
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained |
1 small red onion, thinly sliced |
1/4 pound hard salami, finely chopped |
1/2 cup cubed part-skim mozzarella cheese |
1/2 cup julienned roasted sweet red pepper |
1/4 cup minced fresh parsley |
2 tablespoons shredded parmesan cheese |
Directions:
1. In a small microwave-safe bowl, combine the first five ingredients. Microwave, uncovered, on high for 30-45 seconds or until heated through.
2. In a salad bowl, combine the spinach, radicchio, beans, artichokes, onion, salami, mozzarella, pepper and parsley. Drizzle with dressing; toss to coat. Sprinkle with Parmesan cheese. Serve immediately. Yield: 10 servings.
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