Velveeta Shells and Cheese is a very versatile, smooth and creamy side dish that goes well with everything, including this Italian Chopped Salad from Mother's Bistro in Portland, Oregon. Make it tonight with a side of Velveeta Shells and Cheese for a delicious dinner.

Makes 6 Servings

Ingredients for Dressing:

2 garlic cloves

3 tablespoons dried oregano

6 oil-packed anchovy fillets, rinsed and patted dry

1/3 cup red wine vinegar

1/2 cup extra-virgin olive oil

1/2 cup vegetable oil

1/2 teaspoon salt

Coarsely ground black pepper

Ingredients for Salad:

1 large head romaine lettuce, sliced crosswise into very thin strips, washed and dried (about 6 cups)

1 (16-ounce) can garbanzo beans (chickpeas), rinsed and drained

1 cup pitted whole niçoise olives or sliced jarred kalamata olives

1 medium tomato, chopped

1 cup chopped red onion

2 1/2 ounces provolone cheese, sliced into 1/8-inch-thin matchsticks (about 1 cup)

2 1/2 ounces Genoa salami, sliced into 1/8-inch-thin matchsticks (about 1 cup)

1 tablespoon thinly sliced fresh basil

1/4 teaspoon salt

Coarsely ground black pepper

Preparation:

1. To prepare dressing, combine garlic, oregano and anchovy fillets in a food processor and pulse until puréed. Add vinegar; pulse a few more times.

2. With motor running, slowly add oils; process until dressing is emulsified. Alternatively, you can mix by hand with a whisk. The dressing will be thick. Add salt and pepper. The dressing will keep refrigerated up to two weeks. Makes 1 1/2 cups.

3. To prepare salad, combine lettuce, garbanzo beans, olives, tomato, onion, provolone, salami and basil in a large bowl.

4. Pour about 1/3 cup dressing over salad. Mix gently, adding more dressing if necessary. Add salt and pepper.

Per serving: 460 calories, 26g fat, 75mg chol., 20g prot., 40g carbs., 5g fiber, 680mg sodium

This delicious recipe is brought to you by Velveeta and Relish magazine.

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