|
| 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 |
|
| 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. |
| No change. |
|
| We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals. |
|
| 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. |
|
| 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! |
Nutrition Information:
250 ( 110); 12g ( 2 1/2g, 0g); 40mg; 320mg; 19g ( 4g, 4g); 18g 50%; 70%; 10%; 15% 1 ; 0 ; 0 ; 2 ; 1 1