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Antipasto Platter

Heart.Foods's picture
  Frozen artichoke hearts 10 Ounce (1 Package)
  Canned no salt added chicken broth 3⁄4 Cup (12 tbs) (Undiluted)
  White balsamic vinegar 1⁄4 Cup (4 tbs)
  Dried oregano 1 Teaspoon
  Minced garlic 2 Teaspoon
  Olive oil 2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Small fresh mushrooms 1 1⁄2 Cup (24 tbs), halved
  Chopped purple onion 2⁄3 Cup (10.67 tbs)
  Canned garbanzo beans 15 Ounce, drained (Chickpeas, 1 Can)
  Canned no salt added kidney beans 15 Ounce, drained (1 Can)
  Torn romaine lettuce 6 Cup (96 tbs)
  Sliced fat free turkey ham 4 Ounce, cut into thin strips
  Part-skim mozzarella cheese 4 Ounce, thinly sliced
  Sweet red pepper 2 Medium, seeded and thinly sliced
  Cucumbers 2 Medium, sliced

Cook artichoke hearts according to package directions, omitting salt and fat.
Drain well.
Combine broth and next 5 ingredients in a jar; cover tightly, and shake vigorously.
Combine artichoke hearts, mushrooms, and next 3 ingredients in a large bowl; add 1/2 cup broth mixture, and toss well.
Cover and chill 2 hours, stirring occasionally.
Place romaine lettuce on a large serving platter; spoon bean mixture onto lettuce in center of platter.
Arrange ham strips, cheese, sweet red pepper, and cucumber around bean mixture.
Drizzle remaining broth mixture over salad.

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