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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Oregano's Vino Bambino Salad Recipe

4.9 stars - based on 5 votes
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This recipe for Oregano's Vino Bambino Salad is from Pamela's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Adjust amounts for the size of group you are serving
Romaine Salad
1 bottle Ken's Caesar Salad Dressing
1 box of corkscrew pasta (I use Barilla tri-color rotini)
1 can diced black olives
1 red bell pepper
1 can pinto beans
1 bunch green onions
1 bunch cilantro
1 bottle sun dried tomatoes
Grated Parmesan Cheese
1-2 Cooked chicken breasts sliced or shredded
Directions:
Directions:
Cook pasta according to instructions. Let cool. Tear off romaine lettuce into bite size pieces. Drain pinto beans and add to lettuce. Drain olives and add to pinto beans and lettuce. Slice green onions (add to your taste) and add to salad. Dice bell pepper and add to salad. Wash cilantro and pluck leaves from stem. Mince cilantro and add to salad. Add pasta to salad. Slice sun-dried tomatoes (careful, they are oily) and place in salad. Add sliced/shredded chicken breast and parmesan cheese. Add dressing to taste (1/3. c to start) and toss. Serve immediately.

 

 

 

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