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Grano: Antipasto Grano Salad

Yield 4 servings (serving size: 1 cup)

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

Nutrition Information

  • calories 207
  • fat 6 g
  • satfat 2 g
  • monofat 2 g
  • polyfat 1 g
  • protein 12 g
  • carbohydrate 29 g
  • fiber 5 g
  • cholesterol 17 mg
  • iron 4 mg
  • sodium 365 mg
  • calcium 83 mg

How to Make It

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

  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)