Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
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Escarole and Garbanzo Bean Salad with Blue Cheese
Salads
Contributed by: Annelle Williams
Ingredients:
3 cups torn escarole leaves
16 oz. can garbanzo beans, drained
1/3 cup sunflower seeds, salted
1/3 medium sized red onion, chopped
1 cup finely grated cheddar cheese
3 oz. package of real bacon bits
1/3 cup sliced green olives with pimento
1/2 cup raisins, optional
1/2 cup prepared blue cheese dressing
Combine the escarole, beans, sunflower seeds, onion, cheese, bacon, olives and raisins in a medium bowl. Add the dressing and stir gently to combine. Refrigerate until ready to serve.
(This recipe was contributed as part of a "Cook of the Week" feature.)
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