Italian Antipasto Salad

• 1 (10-ounce) package ready-to-eat Mediterranean-style salad
• 1 cup drained canned no-salt-added chickpeas (garbanzo beans)
• 2/3 cup thinly sliced lean deli ham, cut into 1/2-inch-wide strips (about 1/4 pound)
• 1 (14-ounce) can quartered artichoke hearts, drained
• 1 large red bell pepper, cut into rings
• 1/4 cup balsamic vinegar
• 2 tablespoons water
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 2 teaspoons Dijon mustard
• 1/4 teaspoon pepper
• 1 tablespoon grated nonfat Parmesan cheese
• Chopped fresh parsley (optional)

1. Arrange salad on a serving platter, and top with chickpeas, ham, artichokes, and bell pepper rings. Combine vinegar and next 5 ingredients (vinegar through pepper); stir well, and drizzle over salad. Sprinkle cheese over salad, and garnish with chopped parsley, if desired.

salad, salt, quartered artichoke hearts, red bell pepper, balsamic vinegar, water, olive oil, oregano, mustard, pepper, grated nonfat parmesan cheese, fresh parsley

Taken from www.myrecipes.com/recipe/italian-antipasto-salad (may not work)