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.