Italian Chopped Salad

52% less fat • 36% fewer calories • 64% more vitamin C than the original recipe—see the comparison. This delicious salad is traditionally served sliced and diced. We extended the cut to include fat and calories.

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.

Nutritional Information
1 Serving: 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%; Calcium 10%; Iron 15% Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 Lean Meat; 1 Fat Carbohydrate Choices: 1 MyPyramid Servings: 1 tsp Fats & Oils, 2 oz-equivalents Meat & Beans, 1 c Vegetables
*% Daily Values are based on a 2,000 calorie diet.