Antipasto Platter

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

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.