Italian antipasto salad

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.

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