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Grano: Antipasto Grano Salad

Grano: Antipasto Grano Salad

Health JUNE 2005

  • 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

Preparation

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

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)

Nutritional Information

Amount per serving
  • Calories: 207
  • Fat: 6g
  • Saturated fat: 2g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 1g
  • Protein: 12g
  • Carbohydrate: 29g
  • Fiber: 5g
  • Cholesterol: 17mg
  • Iron: 4mg
  • Sodium: 365mg
  • Calcium: 83mg
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Grano: Antipasto Grano Salad recipe

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