Hearty and Skinny Antipasto Main Course SaladReport Violation
1 bag romaine lettuce
1 bag spring mix
2 cups grape or cherry tomatoes, halved
1 (15 oz) can garbanzo beans, rinsed and drained
1½ cups cucumber, peeled and chopped
1 cup red onions, chopped
1 red pepper, seeded and chopped
12 kalamata olives, pitted and chopped
½ cup artichoke hearts, packed in water, drained, rinsed and quartered
¾ cup (3 oz) reduced-fat salami, cut in half and sliced thin, see shopping tip
⅓ cup peperoncini, rinsed, stemmed and chopped, optional
½ cup Cardini’s Light Caesar Vinaigrette, Girard’s Champagne Vinaigrette or Girard’s Balsamic Vinaigrette, see shopping tips
2 tablespoons balsamic or red wine vinegar
6 tablespoons grated Parmesan cheese
1. In a large bowl add the lettuces. Next, add all the remaining salad ingredients. Cover and store in the refrigerator until ready to serve.
2. When ready to serve, add the dressing, vinegar and toss well. Divide salad on each plate. Top each salad with 1 tablespoon cheese.
Most large supermarkets sell reduced-fat salami in the deli section or luncheon meat section of the market. I used a brand called Columbus Lite Italian Dry Salame.
Weight Watchers (old points) 5
Weight Watchers POINTS PLUS 6
SKINNY FACTS: for 1 main course salad including dressing and cheese236 calories, 10g fat, 12g protein, 24g carbs, 4g fiber, 946mg sodium, 6g sugar
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