Esta es una exhibición prevé de cómo se va ver la receta de 'Schnozzola's Umbriago Salad (Jimmy Durante)' imprimido.

Receta Schnozzola's Umbriago Salad (Jimmy Durante)
by Global Cookbook

Schnozzola's Umbriago Salad (Jimmy Durante)
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  •     romaine, escarole, mustard
  •     greens
  • 8 ounce garbanzo beans, liquid removed
  • 1 sm garlic clove
  • 3 x artichoke hearts, cooked, quartered
  • 6 x mushroom caps, thinly sliced
  • 1 x green pepper, sliced in
  •     strips
  • 1 sm red onion, peeled, thinly sd
  • 1/4 c. garlic-flavored croutons, (fried in butter or possibly oil)
  •     French dressing
  •     salt and pepper to taste
  •     bacon, cook, crumble

Direcciones

  1. Wash, drain, and crispen greens; chill several hrs before using.
  2. Marinate garbanzo beans by drizzling French dressing lightly over beans.
  3. Chill 1 hour. Rub wooden salad bowl with garlic and line with greens.
  4. Add in garbanzo beans, artichoke hears, sliced mushrooms caps, green pepper, onion, and croutons.
  5. Toss lightly with French Dressing. Season with salt and pepper to taste.
  6. Garnish with bacon crumbles.
  7. Serve at once.