Post by kellyg on Jan 17, 2009 22:34:39 GMT -5
pound of cooked rotini pasta
1 14oz. can of artichoke hearts -- drained and cut into bite size pieces
1 green bell pepper
1 cup of mozzerella or provolone cheese shredded
1 can of black pitted olives drained and sliced
1/4 pound of safe salami
Italian Dressing:
1/3 cup of olive oil
2 Tablespoons of safe vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dextrose
1/2 teaspoon dry mustard
3-4 Tablespoons finely chopped basil leaves -- or you can use dried basil.
Add all salad ingredients in a large bowl.
Whisk dressing ingredients and pour over salad. Toss and cover and refrigerate for 2 hours or overnight.
Lily loves the dressing on her regular salad. I have not been able to find a safe salad dressing, and this one is a nice change from oil and vinegar.
1 14oz. can of artichoke hearts -- drained and cut into bite size pieces
1 green bell pepper
1 cup of mozzerella or provolone cheese shredded
1 can of black pitted olives drained and sliced
1/4 pound of safe salami
Italian Dressing:
1/3 cup of olive oil
2 Tablespoons of safe vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dextrose
1/2 teaspoon dry mustard
3-4 Tablespoons finely chopped basil leaves -- or you can use dried basil.
Add all salad ingredients in a large bowl.
Whisk dressing ingredients and pour over salad. Toss and cover and refrigerate for 2 hours or overnight.
Lily loves the dressing on her regular salad. I have not been able to find a safe salad dressing, and this one is a nice change from oil and vinegar.