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Tuesday, May 6, 2014

Mediterranean Salad

Taped into my recipe binder is part of a label from a can of Progresso chick peas, and it contains a recipe for Mediterranean Salad.

After many years, I still refer to that label as an ingredient guide.  But here's my own, easier-to-follow, pretty-much-doubled version:

2 medium-sized ripe tomatoes, coarsely chopped
2 medium-sized cucumbers, peeled and chopped
8- or 12-oz pkg mozzarella cheese, cubed
1 can pitted black olives, drained and sliced
19-oz can Progresso chick peas, drained
8-oz bottle Wishbone Italian dressing
Dried basil to taste

Toss all ingredients together in a large bowl and refrigerate until ready to serve.  That's it!

This is on the menu tonight, accompanying penne with vodka sauce.