Quinoa Deli Salad

Ingredients

• 3 cups coarsely chopped Bibb, Boston, or butterhead lettuce
• ¼ cup thinly sliced red bell pepper
• 2 tablespoons red-wine vinaigrette, divided (see Tip)
• ¼ cup cooked quinoa
• ½ cup canned low-sodium chickpeas, rinsed
• ¼ cup drained canned artichoke hearts, quartered
• 1 slice low-sodium deli ham, diced (1 oz.)
• 2 tablespoons shredded low-moisture, part-skim mozzarella cheese (1/2 oz.)

Description

1. Toss lettuce and pepper with 1 Tbsp. plus 1 tsp. vinaigrette and place on a 9-inch plate.

2. 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.