"From Better Homes & Gardens Healthy Family Cookbook."
( dry pack)
red wine vinegar
snipped fresh basil
garlic clove, minced
1 (8 ounce) cans
garbanzo beans, rinsed and drained
red pepper, julienned
In a shallow bowl place dried tomatoes and cover with 1/3 cup boiling water. Cover and let stand 30 minutes or til softened. Drain, reserving liquid. Add enough water to equal 1/3 cup liquid. Chop tomatoes; set aside.
For dressing, in blender or food processor bowl combine 1/4 cup of the chopped tomatoes, 1/3 cup reserved liquid, vinegar, basil, garlic, sugar, and pepper. Cover and blend or process until smooth.
In a large bowl toss together lettuce, the remaining dried tomatoes, garbanzo beans, sweet pepper, and onion. Add dressing. Toss gently to coat.
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Tossed Salad With Dried Tomato Dressing (cont.)