Schnozzola's Umbriago Salad (Jimmy Durante)

Course : Italian
Serves: 4
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1 bunch romaine -- escarole, mustard greens
8 ounces garbanzo beans -- drained
1 small garlic clove
3 medium artichoke hearts cooked -- quartered
6 medium mushroom caps -- thinly sliced
1 medium green pepper -- sliced in strips
1 small red onion; peeled -- thinly sd
1/4 cup garlic-flavored croutons -- (fried in butter or oil)
1 bottle French dressing
1 teaspoon salt and pepper to taste
4 slices bacon cook -- crumble

Preparation / Directions:

Wash, drain, and crispen greens; refrigerate several hours before using. Marinate garbanzo beans by drizzling French dressing lightly over beans. Refrigerate 1 hour. Rub wooden salad bowl with garlic and line with greens. Add garbanzo beans, artichoke hears, sliced mushrooms caps, green pepper, onion, and croutons. Toss lightly with French Dressing. Season with salt and pepper to taste. Garnish with bacon crumbles. Serve at once.

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