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Italian Antipasto Salad

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

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