Ingredients
Dressing
- 1 tablespoon plus 1 teaspoon olive oil
- 2 clove garlic, crushed
- 1 cup finely chopped onion
- 1/2 cup balsamic vinegar
- 2 tablespoon chopped fresh mint
- 2 tablespoon country-style dijon mustard
- 1 teaspoon sugar
- 1/2 teaspoon dried marjoram
Salad
- 1 tablespoon plus 1 teaspoon olive oil
- 2 clove garlic, crushed
- 1 cup finely chopped onion
- 1/2 cup balsamic vinegar
- 2 tablespoon chopped fresh mint
- 2 tablespoon country-style dijon mustard
- 1 teaspoon sugar
- 1/2 teaspoon dried marjoram
- 1 head butter lettuce or boston lettuce
- 1 can (15 ounces) garbanzo beans (chickpeas), drained and rinsed
- 4 cup fresh spinach leaves, washed, dried, stacked, and shredded in 1/2-inch-wide strips 1 small head radicchio, leaves separated and torn
Preparation
Baking Directions:
1.Dressing: In small saucepan heat oil over medium-high heat.
Add garlic and onion.
Cook, stirring, until onion is softened but not browned, 2 minutes.
Stir in Remaining dressing ingredients, Remove from heat.
