It’s as hot as you know what. The heat wave if infesting almost the entire country. These are salad days. No heating up that kitchen stove. Instead, how ’bout a nice Spinach-Garbanzo Salad. By garbanzo, I mean chickpeas, as they are called in these parts. With a nice chilled white wine (a pinot grigio, or, if you want something a bit sweeter, a nice Rhine wine, perhaps) and a crusty loaf of bread; you’re set. Enjoy the breeze.
1 (15-os.) can garbanzo beans
1 bunch fresh spinach, rinsed and wiped
1 bell pepper (either green, red or yellow) seeded and diced
4 ounces sliced salami (or pepperoni)
Garlic Dressing (see below)
1 large tomato, cut into wedges
1/3 cup olive oil
1 tablespoon red wine vinegar
1 clove garlic, peeled and finely minced
Salt and fresh black pepper to taste
1. Combine garbanzo beans, spinach, bell pepper and salami slices in a bowl.
2. Prepare garlic dressing and pour over salad. Stir to mix.
3. Top with tomato wedges, garnish with basil, and serve.
Yield: 4 servings