Recipe

Antipasto Salad with California Raisins

by: Chef Roy Harland

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

Details

Serves: 4

INGREDIENTS

Dressing

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

Salad

1/2 c. canned or cooked garbanzo beans
1/2 c. canned or cooked red kidney beans
1/2 c. canned artichoke hearts, quartered
1/4 c. diced Roma tomatoes
2 tbsp. diced red bell pepper
2 tbsp. diced red onion
1/2 c. California raisins
1 tbsp. 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 Information (per serving)

Calories 180(19% from fat); Total Fat 4g (sat 1g, mono 1.8g, poly 0.6g); Cholesterol 5mg; Protein 6g; Carbohydrates 31g; Fiber 6g; Iron 2mg; Sodium 210mg; Calcium 49mg

This recipe is found in the following categories:

Side Salads

Salads and Dressings