Italian Antipasto Salad

Ingredients

• 14 ounce artichoke hearts drained quartered canned
• 0.3 cup balsamic vinegar 
• 0.7 cup deli ham lean thinly sliced cut into 1/2-inch-wide strips ( 1/4 pound)
• 2 teaspoons dijon mustard 
• 1 cup no-salt-added chickpeas canned drained (garbanzo beans)
• 1 tablespoon olive oil 
• 1 teaspoon oregano dried
• 1 tablespoon nonfat parmesan cheese grated
• 0.3 teaspoon pepper 
• 1 large bell pepper red cut into rings
• 10 ounce ready-to-eat salad mediterranean-style
• 2 tablespoons water 

Equipment

Directions

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