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Italian Antipasto Salad

Yield 4 servings (serving size: 3 cups)
The Mediterranean-style salad we used contains romaine, radicchio, and endive.

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)

Nutrition 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

How to Make It

  1. 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.