Italian antipasto salad
4 servings
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 |
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.
Related recipes
- Antipasto
- Antipasto #1
- Antipasto appetizer
- Antipasto bread
- Antipasto potato salad
- Antipasto rice
- Antipasto salad bowl
- Antipasto salad ii
- Antipasto skewers
- Best antipasto
- Chilled antipasto salad
- Cold antipasto salad
- Great antipasto
- Green antipasto salad
- Hot antipasto
- Italian antipasto
- Italian antipasto salad bowl
- Marinated antipasto
- Party antipasto salad
- Steamed antipasto