Name: Italian Antipasto Salad
Ingredients: 10 oz Mediterranean-Style Salad Mix; 1 c No-Salt Added Chickpeas; 2/3 c Thinly Sliced Lean Ham; Cut Into 1/2" Strips; 14 oz Artichoke Hearts; Quartered; 1 lg Red Bell Pepper; Cut Into Rings; 1/4 c Balsamic Vinegar; 2 tb Water; 1 tb Olive Oil; 1 ts Dried Oregano; 2 ts Dijon Mustard; 1/4 ts Pepper; 1 tb Grated Fat-Free Parmesan Cheese; Chopped Fresh Parsley

CATEGORY	CUISINE	TAG	YIELD
Dairy	Italian	Salads	4	servings

INGREDIENTS

10	oz	Mediterranean-Style Salad Mix
1	c	No-Salt Added Chickpeas
2/3	c	Thinly Sliced Lean Ham; Cut Into 1/2" Strips
14	oz	Artichoke Hearts; Quartered
1	lg	Red Bell Pepper; Cut Into Rings
1/4	c	Balsamic Vinegar
2	tb	Water
1	tb	Olive Oil
1	ts	Dried Oregano
2	ts	Dijon Mustard
1/4	ts	Pepper
1	tb	Grated Fat-Free Parmesan Cheese
		Chopped Fresh Parsley

INSTRUCTIONS

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.
Recipe by: Cooking Light
Posted to EAT-LF Digest by Sherilyn <sherilyn70@columbus.rr.com> on Aug 02,
1999, converted by MM_Buster v2.0l.

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