Italian Antipasto Salad

recipe

The Mediterranean-style salad we used contains romaine, radicchio, and endive.

Yield:

4 servings (serving size: 3 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 127
Caloriesfromfat 30 %
Fat 4.2 g
Satfat 0.7 g
Monofat 2.3 g
Polyfat 0.8 g
Protein 8.3 g
Carbohydrate 15.1 g
Fiber 1.8 g
Cholesterol 12 mg
Iron 1.9 mg
Sodium 466 mg
Calcium 38 mg

Ingredients

1 (10-ounce) package ready-to-eat Mediterranean-style salad
1 cup drained canned no-salt-added chickpeas (garbanzo beans)
2/3 cup thinly sliced lean deli ham, cut into 1/2-inch-wide strips (about 1/4 pound)
1 (14-ounce) can quartered artichoke hearts, drained
1 large red bell pepper, cut into rings
1/4 cup balsamic vinegar
2 tablespoons water
1 tablespoon olive oil
1 teaspoon dried oregano
2 teaspoons Dijon mustard
1/4 teaspoon pepper
1 tablespoon grated nonfat Parmesan cheese
Chopped fresh parsley (optional)

Preparation

Arrange salad on a serving platter, and top with chickpeas, ham, artichokes, and bell pepper rings. Combine vinegar and next 5 ingredients (vinegar through pepper); stir well, and drizzle over salad. Sprinkle cheese over salad, and garnish with chopped parsley, if desired.

Robin Vitetta,

Cooking Light

April 1996
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