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Antipasto Salad with California Raisins

Antipasto Salad with California Raisins

Prep Time 15 minutes
Total Time 15 minutes
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Servings

4 Servings

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

Instructions

Preparation

  • 1 Dressing2 Whisk together the first 7 ingredients. Stir in the feta cheese and season to taste with salt and pepper3 Salad4 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