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Prep Time:10 minsTotal Time:10 minsServings:1Yield:4 cupsJump to Nutrition Facts
Prep Time:10 minsTotal Time:10 minsServings:1Yield:4 cups
Prep Time:10 mins
Prep Time:
10 mins
Total Time:10 mins
Total Time:
Servings:1
Servings:
1
Yield:4 cups
Yield:
4 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3cupscoarsely chopped Bibb, Boston, or butterhead lettuce¼cupthinly sliced red bell pepper2tablespoonsred-wine vinaigrette, divided (see Tip)¼cupcooked quinoa½cupcanned low-sodium chickpeas, rinsed¼cupdrained canned artichoke hearts, quartered1slicelow-sodium deli ham, diced (1 oz.)2tablespoonsshredded low-moisture, part-skim mozzarella cheese (1/2 oz.)
Cook Mode(Keep screen awake)
Ingredients
3cupscoarsely chopped Bibb, Boston, or butterhead lettuce
¼cupthinly sliced red bell pepper
2tablespoonsred-wine vinaigrette, divided (see Tip)
¼cupcooked quinoa
½cupcanned low-sodium chickpeas, rinsed
¼cupdrained canned artichoke hearts, quartered
1slicelow-sodium deli ham, diced (1 oz.)
2tablespoonsshredded low-moisture, part-skim mozzarella cheese (1/2 oz.)
DirectionsToss lettuce and pepper with 1 Tbsp. plus 1 tsp. vinaigrette and place on a 9-inch plate.Toss quinoa and chickpeas with the remaining 2 tsp. vinaigrette and place on top of the lettuce and pepper. Top with artichokes, ham, and mozzarella.TipsTip: To make a quick homemade red-wine vinaigrette, whisk 2 Tbsp. red-wine vinegar with 1/8 tsp. each salt and pepper. Slowly whisk in 1/4 cup extra-virgin olive oil until blended. Extra dressing will keep, covered, in the refrigerator, for up to 5 days. Bring to room temperature before using.Originally appeared: Diabetic Living Magazine, Spring 2019
Directions
Toss lettuce and pepper with 1 Tbsp. plus 1 tsp. vinaigrette and place on a 9-inch plate.Toss quinoa and chickpeas with the remaining 2 tsp. vinaigrette and place on top of the lettuce and pepper. Top with artichokes, ham, and mozzarella.TipsTip: To make a quick homemade red-wine vinaigrette, whisk 2 Tbsp. red-wine vinegar with 1/8 tsp. each salt and pepper. Slowly whisk in 1/4 cup extra-virgin olive oil until blended. Extra dressing will keep, covered, in the refrigerator, for up to 5 days. Bring to room temperature before using.
Toss lettuce and pepper with 1 Tbsp. plus 1 tsp. vinaigrette and place on a 9-inch plate.
Toss quinoa and chickpeas with the remaining 2 tsp. vinaigrette and place on top of the lettuce and pepper. Top with artichokes, ham, and mozzarella.
Tips
Tip: To make a quick homemade red-wine vinaigrette, whisk 2 Tbsp. red-wine vinegar with 1/8 tsp. each salt and pepper. Slowly whisk in 1/4 cup extra-virgin olive oil until blended. Extra dressing will keep, covered, in the refrigerator, for up to 5 days. Bring to room temperature before using.
Originally appeared: Diabetic Living Magazine, Spring 2019
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Nutrition Facts(per serving)404Calories21gFat39gCarbs18gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
