Italian Antipasto Salad Recipe Print Page

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Salad Recipes

Italian Antipasto Salad

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

Cooking Light APRIL 1996

Yield: 4 servings (serving size: 3 cups)

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.

Nutritional Information

Amount per serving

Calories: 127
Calories from fat: 30%
Fat: 4.2g
Saturated fat: 0.7g
Monounsaturated fat: 2.3g
Polyunsaturated fat: 0.8g
Protein: 8.3g
Carbohydrate: 15.1g
Fiber: 1.8g
Cholesterol: 12mg
Iron: 1.9mg
Sodium: 466mg
Calcium: 38mg

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Italian Antipasto Salad recipe