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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This salad is so hearty I've often served it as the main course with soup and bread. It you're looking for a deliciously different salad, this recipe's for you! Ingredients:
3 medium tomatoes, diced |
2 medium avocados, diced |
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained |
1 cup cubed monterey jack cheese |
1/4 cup chopped onion |
6 tablespoons olive oil |
1/4 cup lemon juice |
1 garlic clove, minced |
2 teaspoons worcestershire sauce |
3/4 teaspoon salt |
1/2 teaspoon hot pepper sauce |
1/4 teaspoon pepper |
5 bacon strips, cooked and crumbled |
Directions:
1. In a large bowl, combine the first five ingredients. In a small bowl, combine the oil, lemon juice, garlic, Worcestershire sauce, salt, pepper sauce and pepper; pour over vegetables and toss. Refrigerate for at least 1 hour. Just before serving, add bacon and toss. Yield: 8-10 servings.
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