CookingLight diet CookingLight diet

Grano: Antipasto Grano Salad

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Yield
4 servings (serving size: 1 cup)
Jerry Gulley
June 2005
RECIPE BY Health

Ingredients

  • 1 1/2 cups water
  • 1/2 cup grano
  • 1 (14-ounce) package European salad mix
  • 1 14-ounce) can quartered artichoke hearts, drained
  • 1/2 cup diced ham
  • 1/2 red bell pepper, cut into strips
  • 1/4 cup bottled pepperocini
  • 2 tablespoons sliced black olives
  • 1 tablespoon diced red onion
  • 2 1/2 tablespoons low-fat bottled Italian dressing
  • 1 tablespoon grated Parmesan cheese

Nutritional Information

  • Calories 207
  • Fat 6g
  • Satfat 2g
  • Monofat 2g
  • Polyfat 1g
  • Protein 12g
  • Carbohydrate 29g
  • Fiber 5g
  • Cholesterol 17mg
  • Iron 4mg
  • Sodium 365mg
  • Calcium 83mg

How to Make It

Step 1

Bring water to a boil; add grano. Simmer covered until tender, about 50 minutes. Chill.

Step 2

Combine salad mix with grano and next 6 ingredients (artichoke hearts through red onion) in a large bowl; toss well. Drizzle salad dressing over salad mix and toss gently. Sprinkle grated cheese over top of salad. Yield: 4 servings (serving size: 1 cup)

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