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Antipasto Platter

Heart.Foods's picture
Ingredients
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Chilling

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