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Yield
4 servings.

How to Make It

Step 1

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

Step 2

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

Step 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.

Step 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.

Oxmoor House Cooking Light Collection

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