|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|
|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.
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.