1. Shake as much moisture as possible off washed lettuce & spinach, then tear by hand into bite-sized pieces. Place in large salad bowl. 2. Add cucumber, pignolia nuts, croutons, tomatoes, mushrooms, & garbanzo beans. 3. Add DRESSING & toss well. 4. Dish onto chilled salad plates. Garnish each plate with 2 artichoke hearts. Dust with sprinklihng of grated cheese & freshly ground pepper. DRESSING: 1. In wooden bowl, mash minced garlic, using 2 forks in overlapping fashion. 2. Add anchovy filets, mashing similarly. 3. Add oil, vinegar & lemon juice, stirring until well-blended. 4. Add salt, pepper, oregano, basil, horseradish & Worcestershire sauce. 5. Stir well while slowly adding half the cheese. Mix thoroughly & continue stirring while gradually adding remaining cheese. DON LUIGIS BEULAH RD, PITTSBURGH WINE: BORGOGNO BAROLO From the
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|Serving Size: 1 Serving (562g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 582 (66%)|
|Amt Per Serving||% DV|
|Total Fat 64.7g||86 %|
|Saturated Fat 18.7g||93 %|
|Monounsaturated Fat 27g|
|Polyunsanturated Fat 14.9g|
|Cholesterol 113.9mg||35 %|
|Sodium 2063.5mg||71 %|
|Potassium 1350.1mg||36 %|
|Total Carbohydrate 38.1g||11 %|
|Dietary Fiber 14.2g||57 %|
|Sugars, other 23.9g|
|Protein 44.4g||63 %|
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Calories per serving: 888
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