| 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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