Antipasto Platter

Ingredients

• 15 ounce garbanzo beans drained canned (chick-peas)
• 2 medium cucumbers sliced
• 1.5 cups mushrooms fresh halved
• 10 ounce artichoke hearts frozen
• 2 teaspoons garlic minced
• 4 ounces turkey ham fat-free thinly sliced cut into thin strips
• 15 ounce no-salt-added kidney beans drained canned
• 0.8 cup no-salt-added chicken broth undiluted canned
• 2 teaspoons olive oil 
• 1 teaspoon oregano dried
• 4 ounces part-skim mozzarella cheese thinly sliced
• 0.1 teaspoon pepper 
• 0.7 cup purple onion chopped
• 2 medium size pasilla peppers sweet red seeded thinly sliced
• 6 cups torn romaine lettuce 
• 0.3 cup balsamic vinegar white

Equipment

• bowl

Directions

1. Cook artichoke hearts according to package directions, omitting salt and fat.
2. Drain well.
3. Combine broth and next 5 ingredients in a jar; cover tightly, and shake vigorously.
4. Combine artichoke hearts, mushrooms, and next 3 ingredients in a large bowl; add 1/2 cup broth mixture, and toss well. Cover and chill 2 hours, stirring occasionally.
5. Place romaine lettuce on a large serving platter; spoon bean mixture onto lettuce in center of platter. Arrange ham strips, cheese, sweet red pepper, and cucumber around bean mixture.
6. Drizzle remaining broth mixture over salad.