Antipasto sharp

Antipasto Salad with California Raisins

Submitted by: Roy Harland

A flavor-packed salad, side dish or light, healthy first course for an Italian-style buffet.

Details

INGREDIENTS

    Dressing

    • 1 teaspoon spicy brown mustard
    • 1 1/4 teaspoons fresh lemon juice
    • 1 1/2 teaspoons extra virgin olive oil
    • 1 1/4 teaspoons balsamic vinegar
    • 1 1/4 teaspoons chopped fresh basil
    • 1/2 teaspoon chopped oregano
    • 1/2 teaspoon minced garlic
    • 2 tablespoons crumbled feta cheese
    • Kosher or sea salt and freshly ground black pepper

    Salad

    • 1/2 cup canned or cooked garbanzo beans
    • 1/2 cup canned or cooked red kidney beans
    • 1/2 cup canned artichoke hearts, quartered
    • 1/4 cup diced Roma tomatoes
    • 2 tablespoons diced red bell pepper
    • 2 tablespoons diced red onion
    • 1/2 cup California raisins
    • 1 tablespoon chopped Italian parsley

    PROCEDURE

    Dressing

    Whisk together first 7 ingredients. Stir in feta cheese and season to taste with salt and pepper. Set aside.

    Salad

    Rinse garbanzos, kidney beans and artichoke hearts in cold water; drain and dry on paper towels. Combine with remaining salad ingredients in medium bowl. Toss with dressing; cover and chill for at least 1 hour or overnight.

    Nutrition Facts Per Serving

    Calories 180 (19% from fat); Total Fat 4g (sat 1g, mono 1.5g, poly 0g, trans 0g ); Cholesterol 5mg; Protein 6g; Carbohydrate 31g; (Dietary Fiber 6g; Sugars 16g; ); Iron 2mg; Sodium 210mg; Calcium 49mg; Potassium 212mg

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