The flavours of an Italian antipasto platter — cheese, marinated artichokes and crisp vegetables — combine in this predinner salad. Serve in individual lettuce or radicchio cups. Use leftover artichokes in a pasta dish or dip.
- Portion size 4 servings
Ingredients
Method
Cut each artichoke into 6 wedges. In large bowl, whisk together oil, vinegar, salt and pepper; stir in red pepper, chickpeas and artichokes. (Salad can be prepared to this point, covered and refrigerated for up to 4 hours; let stand at room temperature for 30 minutes.) Add cheese and sage; toss to combine.
Nutritional facts <b>Per serving:</b> about
- Sodium 511 mg
- Protein 10 g
- Calories 260.0
- Total fat 14 g
- Cholesterol 5 mg
- Saturated fat 3 g
- Total carbohydrate 27 g
%RDI
- Iron 11.0
- Folate 30.0
- Calcium 9.0
- Vitamin A 11.0
- Vitamin C 57.0
