Antipasto salad

For lunch, why not ditch the sandwich-and-chips routine and try this satisfying salad instead? It’s a good source of fiber and other nutrients, without the high carb count. Turkey and cheese harmonize with rich olives and artichoke hearts, on a bed of fresh veggies to keep your taste buds happy while eating healthy.

• 10 oz chopped romaine lettuce
• 8 oz deli turkey (cut into strips) 
• 2 slices reduced-fat provolone cheese (cut into 1/2-inch strips)
• ¼ cup green olives (pitted and chopped)
• ¼ cup sun-dried tomatoes
• 2 jarred roasted red peppers (cut into 1/2-inch strips)  
• ¼ cup red wine vinegar 
• 2 tbsp olive oil 
• ½ tsp Dijon mustard
• ¼ tsp freshly ground black pepper
• shallots (minced)         
• canned artichoke hearts

In a salad bowl, toss together lettuce, turkey, cheeses, olives, tomatoes, red peppers and artichoke hearts.

In a small bowl, whisk together the vinegar, oil, mustard, pepper, and shallots. Pour over salad and toss to coat.

4 Servings

Serving Size: 2 cups

Calories 210

Total Fat 11g; Saturated Fat 2.5g; Trans Fat 0g

Cholesterol 40mg

Sodium 390mg

Total Carbohydrate 9g; Dietary Fiber 3g; Total Sugars 5g

Protein 19g

Potassium 550mg

Phosphorus 230mg