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Italian Antipasto Salad

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Servings: 4 servings
Total Time (median): 0 : 00 Active Time: 0 : 00

US/Metric: [convert to metric]

Ingredients

10 oz Mediterranean-Style Salad
1 c No-Salt Added Chickpeas
2/3 c Thinly Sliced Lean Ham; Cut
14 oz Artichoke Hearts; Quartered
1 lg Red Bell Pepper; Cut Into
1 tb Grated Fat-Free Parmesan
1/4 ts Pepper
1 tb Olive Oil
2 ts Dijon Mustard
1/4 c Balsamic Vinegar
2 tb Water
Chopped Fresh Parsley
1 ts Dried Oregano

Preparation

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 on Aug 02, 1999, converted by MM_Buster v2.0l.

Cuisine: Uncategorized Main Ingredient: Pork

Tags: Salads, Parmes, Artichokes, Bell pepper, Mustard, Olive oil, Oregano, Parmesan, Parsley, Peas, Balsamic Vinegar, Ham, Pork, Lunch, Beverage, Spring, Creamy [edit]

Groups: [edit]

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