We chopped the fat in this salad by using less salami and cheese. It’ll make your waistline say grazie.

Salad:
added yellow bell pepper
4 oz Genoa salami > 2 oz Genoa salami
4 oz provolone cheese > 1 oz Parmesan cheese 

Dressing:
1/2 cup olive oil > 3 tablespoons olive oil

Nutritional Highlights

Prep Time:30 min

Start to Finish:30 min

makes:8 servings (1 2/3 cups each)

Salad
6 cups chopped romaine lettuce
2 cups shredded cooked chicken breast
1 medium yellow or green bell pepper, coarsely chopped
1 medium unpeeled cucumber, chopped
3 plum (Roma) tomatoes, chopped
2 oz Genoa salami, chopped (1/3 cup)
1 can (15 oz) Progresso® chick peas, drained, rinsed
1/2 cup pitted kalamata olives, halved
1/4 cup very thinly sliced red onion
1/2 cup torn fresh basil leaves
1 oz Parmesan cheese, shaved 

Dressing
3 tablespoons olive oil
3 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon sugar
1/8 teaspoon coarse ground black pepper
1 clove garlic, finely chopped

1  In large bowl, toss all salad ingredients except cheese.

2  In small bowl, beat dressing ingredients with wire whisk until blended. Pour dressing over salad mixture; toss to coat. Top with cheese. We've called for Genoa salami because it's a traditional Italian favorite but you could use any salami that you like in this restaurant-style salad. Did You Know? Parmesan cheese was used instead of provolone because it packs a large amount of flavor in a smaller amount -- you won't miss the extra cheese! Serve this hearty salad with fresh French bread slices or breadsticks.

Nutritional Information

1 2/3 cups each: Calories 250 (Calories from Fat 110); Total Fat 12g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 40mg; Sodium 320mg; Total Carbohydrate 19g (Dietary Fiber 4g, Sugars 4g); Protein 18g % Daily Value Vitamin A 50%; Vitamin C 70%; Iron 15% Exchanges 1 Starch, 2 Lean Meat, 1 Fat Carbohydrate Choices 1