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:

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, rinsed and drained
1/2 c. canned or cooked red kidney beans, rinsed and drained
1/2 c. canned artichoke hearts, quarted and drained
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 the first 7 ingredients. Stir in the feta cheese and season to taste with salt and pepper

Salad

Drain the garbanzos, kidney beans and artichoke hearts on paper towels. Cut the artichoke pieces in half and gently squeeze to remove excess liquid. Combine all the salad ingredients in a large bowl. Stir in the dressing, cover and refrigerate for at least 1 hour or up to one day for flavors to meld.

Nutrition Information (per serving)

Calories 170(19% from fat); Total Fat 3.5g (sat 1g, mono 2g, poly 1g); Cholesterol 5mg; Protein 5g; Carbohydrates 29g; Fiber 5g; Iron 2mg; Sodium 190mg; Calcium 47mg