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Antipasto Platter

Yield 4 servings.

Ingredients

  • 1 (10-ounce) package frozen artichoke hearts
  • 3/4 cup canned no-salt-added chicken broth, undiluted
  • 1/4 cup white balsamic vinegar
  • 1 teaspoon dried oregano
  • 2 teaspoons minced garlic
  • 2 teaspoons olive oil
  • 1/8 teaspoon pepper
  • 1 1/2 cups small fresh mushrooms, halved
  • 2/3 cup chopped purple onion
  • 1 (15-ounce) can garbanzo beans (chick-peas), drained
  • 1 (15-ounce) can no-salt-added kidney beans, drained
  • 6 cups torn romaine lettuce
  • 4 ounces thinly sliced fat-free turkey ham, cut into thin strips
  • 4 ounces part-skim mozzarella cheese, thinly sliced
  • 2 medium-size sweet red peppers, seeded and thinly sliced
  • 2 medium cucumbers, sliced

Nutrition Information

  • calories 412
  • caloriesfromfat 25 %
  • fat 11.3 g
  • satfat 4.1 g
  • monofat 3.8 g
  • polyfat 2.3 g
  • protein 29.6 g
  • carbohydrate 52.4 g
  • fiber 0.0 g
  • cholesterol 32 mg
  • iron 0.0 mg
  • sodium 522 mg
  • calcium 0.0 mg

How to Make It

  1. Cook artichoke hearts according to package directions, omitting salt and fat. Drain well.

  2. Combine broth and next 5 ingredients in a jar; cover tightly, and shake vigorously.

  3. Combine artichoke hearts, mushrooms, and next 3 ingredients in a large bowl; add 1/2 cup broth mixture, and toss well. Cover and chill 2 hours, stirring occasionally.

  4. Place romaine lettuce on a large serving platter; spoon bean mixture onto lettuce in center of platter. Arrange ham strips, cheese, sweet red pepper, and cucumber around bean mixture. Drizzle remaining broth mixture over salad.

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