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Italian Garden Salad

Categories: Low-fat, No cook, Quick to fix, Vegetarian
Type: Salads

This garden salad features two kinds of lettuce and the fantastic flavor of chickpeas.

Serves: 6 servings


  • 6 cups torn romaine or iceberg lettuce
  • 1 1/2 cups coarsely chopped radicchio lettuce or coarsely shredded purple cabbage
  • 2 thin slices red onion, separated into rings
  • 1 cup sliced fresh mushrooms
  • 2 plum tomatoes, sliced
  • 3/4 cup canned chickpeas, rinsed and drained
  • 1 medium carrot, peeled
  • 1/4 cup grated nonfat or regular Parmesan cheese
  • 1 teaspoon dried oregano
  • 1/2 cup bottled nonfat or reduced-fat red wine vinaigrette or Italian salad dressing

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  1. Place the lettuce, radicchio or cabbage, onion, mushrooms, tomatoes, and chickpeas in a large salad bowl. Using a potato peeler, shred the carrot into thin strips and add it to the bowl. Add the Parmesan and oregano, and toss to mix well.
  2. Drizzle the dressing over the salad, and toss to mix well. Serve immediately.

excerpted from:

Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright � 2000 by Sandra Woodruff.

To order this book go to www.penguin.com. Get a 15% discount with the coupon code FENPARENT.

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