1/2 cup bottled nonfat or reduced-fat red wine venaigrette or italian salad dressing
Instructions
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.
Drizzle the dressing over the salad, and toss to mix well. Serve Immediately.
Originally Submitted
5/7/2008
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You can add this Italian Garden Salad recipe to your own private DesktopCookbook.
