| 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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