Antipasto Platter

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 412
  • Calories from fat: 25%
  • Fat: 11.3g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 2.3g
  • Protein: 29.6g
  • Carbohydrate: 52.4g
  • Fiber: 0.0g
  • Cholesterol: 32mg
  • Iron: 0.0mg
  • Sodium: 522mg
  • Calcium: 0.0mg


  • 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


  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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