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
390 (before)
250 (after)
25 g (before)
12 g (after)
6 g (before)
2 1/2 g (after)
25 % (before)
70 % (after)
30 min |
30 min |
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
