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Pollo alla Firènze
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Antipasto Salad Stack
Final Prep Time: 5 minutes
Make-Ahead Time: at least 1 hour or up to 24 hours
Yield: Makes 6 main-dish servings
Ingredients:
8
ounces uncooked rotini
2
medium tomatoes, halved lengthwise and thinly sliced
3
ounces sliced pepperoni, divided
1
can (15 ounces) red kidney or black beans, rinsed and drained
1/2
cup pimiento-stuffed green olives
3/4
cup grated Parmesan cheese
1/2
bottle (8 ounces) purchased Italian salad dressing
6
to 8 large Romaine lettuce leaves, thinly sliced
Preparation:
1.
Cook pasta according to package directions; drain. Cool slightly.
2.
While pasta is cooking, arrange tomatoes and half of pepperoni around bottom edge of 3-quart glass serving bowl.
3.
Layer cooked pasta, remaining pepperoni, beans, olives and cheese in bowl; drizzle with salad dressing.
4.
Top with lettuce; cover and chill at least 1 hour or up to 24 hours.
5.
To complete recipe, toss salad gently just before serving.
Serving Suggestion
For a special touch, serve salad with peperoncini salad peppers.
Nutritional Information:
| Serving Size: | |
| Sodium | 1252 mg |
| Protein | 20 g |
| Fiber | 6 g |
| Carbohydrate | 50 g |
| Cholesterol | 10 mg |
| Total Fat | 31 g |
| Calories | 537 |
Dietary Exchange:
| Fat | 5-1/2 |
| Meat | 1 |
| Vegetable | 1 |
| Starch | 3 |
This recipe appears in:
Italian
