Yield: 4 servings
Measure | Ingredient |
---|---|
10 ounces | Mediterranean-Style Salad Mix |
1 cup | No-Salt Added Chickpeas |
⅔ cup | Thinly Sliced Lean Ham; Cut Into 1/2" Strips |
14 ounces | Artichoke Hearts; Quartered |
1 large | Red Bell Pepper; Cut Into Rings |
¼ cup | Balsamic Vinegar |
2 tablespoons | Water |
1 tablespoon | Olive Oil |
1 teaspoon | Dried Oregano |
2 teaspoons | Dijon Mustard |
¼ teaspoon | Pepper |
1 tablespoon | Grated Fat-Free Parmesan Cheese |
Chopped Fresh Parsley |
Arrange salad on a serving platter, and top with chickpeas, ham, artichokes, and bell pepper rings. Combine vinegar and next 5 ingredients (vinegar through pepper); stir well, and drizzle over salad. Sprinkle cheese over salad, and garnish with chopped parsley, if desired.
Recipe by: Cooking Light
Posted to EAT-LF Digest by Sherilyn <sherilyn70@...> on Aug 02, 1999, converted by MM_Buster v2.0l.