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Cook'n with Betty Crocker 
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Cook'n in Italy 
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Italian Chopped Salad |
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Serves: 4 Print this Recipeprep: 30 min Basil Vinaigrette (below) 6 cups chopped romaine lettuce 1 cup fresh basil leaves 1 cup cut-up cooked chicken 2 large tomatoes, chopped (2 cups) 2 medium cucumbers, chopped (1 1/2 cups) 1 package (3-ounce) Italian salami, chopped 1 can (15 to 16 ounces) cannellini beans, rinsed and drained Basil Vinaigrette: 1/3 cup vegetable oil 1/4 cup red wine vinegar 2 tablespoons chopped fresh basil leaves, or 2 teaspoons dried basil leaves 1 teaspoon sugar 1/4 teaspoon salt 1. Make Basil Vinaigrette. 2. Place remaining ingredients in large bowl. Pour vinaigrette over salad; toss until coated. For Basil Vinaigrette: Shake all ingredients in tightly covered container. wing it! You can find many versions of chopped salads in restaurants today that can be eaten as salad, vegetable and salsa all at once. This is a main-dish version you'll love. Sprinkle salad with shredded Romano or Parmesan cheese too. 1 SERVING: Calories 380 (Calories from Fat 260); Fat 29g (Saturated 6g); Cholesterol 45mg; Sodium 830mg; Carbohydrate 16g (Dietary Fiber 5g); Protein 19g * % DAILY VALUE: Vitamin A 82%; Vitamin C 78%; Calcium 10%; Iron 20% * DIET EXCHANGES: 1/2 Starch, 2 Vegetable, 3 Medium-Fat Meat, 3 Fat * CARBOHYDRATE CHOICES: 1 From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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