Antipasto Platter

recipe

Yield:

4 servings.

Recipe from

Nutritional 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

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

Preparation

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

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

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.

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.

Note:

Oxmoor House Cooking Light Collection

January 1996
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