Title: Italian Antipasto Salad
Categories: Salads
Yield: 4 servings

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

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 on Aug 02,
1999, converted by MM_Buster v2.0l.