Italian antipasto salad
4 servings
Ingredients
| Quantity | 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 | ||
Directions
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.