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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 (10-ounce) package frozen artichoke hearts |
3/4 cup canned no-salt-added chicken broth, undiluted |
1/4 cup white balsamic vinegar |
1 teaspoon dried oregano |
2 teaspoons minced garlic |
2 teaspoons olive oil |
1/8 teaspoon pepper |
1 1/2 cups small fresh mushrooms, halved |
2/3 cup chopped purple onion |
1 (15-ounce) can garbanzo beans (chick-peas), drained |
1 (15-ounce) can no-salt-added kidney beans, drained |
6 cups torn romaine lettuce |
4 ounces thinly sliced fat-free turkey ham, cut into thin strips |
4 ounces part-skim mozzarella cheese, thinly sliced |
2 medium-size sweet red peppers, seeded and thinly sliced |
2 medium cucumbers, sliced |
Directions:
1. Cook artichoke hearts according to package directions, omitting salt and fat. Drain well.
2. Combine broth and next 5 ingredients in a jar; cover tightly, and shake vigorously.
3. 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.
4. 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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