Calories 187 (22% from fat)
Fat 4.6 gram
Saturated Fat 0.5 gram
Trans Fat 0 gram
Cholesterol 18 mg.
Sodium 607 mg.
Carb 27 gram
Fiber 11 gram
Sugar 5.4 gram
Sugar Alcohol 0 gram
Protein 18 gram
1 head of romaine (approximately 1.6 lbs.), shredded
4 cups radicchio, shredded
1 small head of endive (approximately 1 lb.), shredded
2 cups grated carrots
8 radishes, sliced
1 cup red onion, chopped
1 cucumber (approximately 8 oz.), peeled and chopped
1 can (16 oz.) chickpeas (garbanzo beans) reduced sodium
6 oz. (2/3 cup) diced ham
(We Used Hormel 96% Fat Free Diced Ham Water Added)
4 oz. (1/2 cup) fat free cheddar cheese
1. Clean and shred the romaine, radicchio, endive and carrots. Clean and slice the radishes, chop the onions, peel and chop the cucumber.
2. Pour the chickpeas into a colander, then rinse and drain them. You can now cover and store the ingredients in the refrigerator for 2-4 hours before serving.
3. When ready to serve, combine and toss all the vegetables together in a large mixing bowl. Then spread the ham and cheese evenly over top of the 8 servings.
4. We suggest you serve the dressing on the side, so each person can add what they'd like. Our taste testers preferred it with a fat free thousand island dressing, approximately two tablespoons over each serving of salad.
Yield: 8 Servings