Ingredients
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3 cups coarsely chopped Bibb, Boston, or butterhead lettuce
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¼ cup thinly sliced red bell pepper
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2 tablespoons red-wine vinaigrette, divided (see Tip)
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¼ cup cooked quinoa
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½ cup canned low-sodium chickpeas, rinsed
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¼ cup drained canned artichoke hearts, quartered
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1 slice low-sodium deli ham, diced (1 oz.)
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2 tablespoons shredded low-moisture, part-skim mozzarella cheese (1/2 oz.)
Directions
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Toss lettuce and pepper with 1 Tbsp. plus 1 tsp. vinaigrette and place on a 9-inch plate.
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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.
