Antipasto Salad with California Raisins

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Antipasto Salad with California Raisins
  • Duration
  • Prep Time
  • 4 ServingsServings

Ingredients

  • Dressing
  • 1 tsp. spicy brown mustard
  • 1-1/4 tsp. fresh lemon juice
  • 1-1/4 tsp. balsamic vinegar
  • 1-1/4 tsp. chopped fresh basil
  • 1/2 tsp. chopped oregano
  • 1/2 tsp. minced garlic
  • 2 tbsp. crumbled feta cheese
  • Kosher or sea salt and freshly ground black pepper
  • Salad
  • 1/2 c. canned or cooked garbanzo beans, rinsed and drained
  • 1/2 c. canned or cooked red kidney beans, rinsed and drained
  • 1/2 c. canned artichoke hearts, quarted and drained
  • 1/4 c. diced Roma tomatoes
  • 2 tbsp. diced red bell pepper
  • 2 tbsp. diced red onion
  • 1/2 c. California raisins
  • 1 tbsp. chopped Italian parsley

Preparation

Preparation

1 Dressing

2 Whisk together the first 7 ingredients. Stir in the feta cheese and season to taste with salt and pepper

3 Salad

4 Drain the garbanzos, kidney beans and artichoke hearts on paper towels.

5 Cut the artichoke pieces in half and gently squeeze to remove excess liquid.

6 Combine all the salad ingredients in a large bowl.

Source: Chef Roy Harland and California Raisin Marketing Board