• 1 jar (6-1/2 ounces) marinated artichoke hearts
  • Zest and juice of 1 orange
  • 2 Tablespoons olive oil
  • 1 Tablespoon white wine vinegar
  • 11/2 Teaspoons Dijon-style mustard
  • 1/4 Teaspoon salt
  • 1/4 Teaspoon pepper
  • 6 Ounces fusilli pasta, cooked, drained and cooled
  • 16 Ounces deli ham, cut into thin strips
  • 1/2 Cup California raisins
  • 1/2 medium carrot, peeled and grated
  • 2 Tablespoons chopped parsley


Drain marinade from artichokes into large bowl; whisk together with orange zest and juice, olive oil, vinegar, mustard, salt and pepper to blend thoroughly. Quarter artichokes and add to bowl along with remaining ingredients; toss to coat. Cover and chill.

Nutrition Facts Per Serving

Calories 460 (Calories from Fat 32%); Total Fat 17 ( Saturated Fat 4; Trans Fat 0; ); Cholesterol 50; Sodium 1700; Potassium 1658; Total Carbohydrate 54; Dietary Fiber 5; Sugars 22; Protein 27; Calcium 110; Iron 4;

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