Greek-Italian Chopped Salad

Greek-Italian Chopped Salad

Info

Rating
Calories
327.0
Protein
10.0
Sodium
501.0
Fat
22.0

Description

Steve Silverman of South Burlington, Vermont, writes: "In my cooking I tend to be very quick and health-conscious. During the summer, my wife, Mary, and I usually grill chicken or fish and make salads. I'll use whatever fresh vegetables and ingredients I have on hand and come up with a wonderful meal for the two of us."

Ingredients

6 tablespoons olive oil
3 tablespoons white wine vinegar
1 teaspoon dried oregano
1 small garlic clove, minced
6 cups chopped romaine lettuce
1 15 1/2-ounce can garbanzo beans (chickpeas), drained
1 red bell pepper, diced
1 cup very thinly sliced red onion
1 cup very thinly sliced fresh fennel bulb
1/2 cup crumbled feta cheese (about 3 ounces)
2 ounces thinly sliced Italian Genoa salami, cut into strips
1/4 cup sliced pitted Kalamata olives

Directions

  1. Whisk oil, vinegar, oregano, and garlic in small bowl to blend. Season dressing to taste with salt and pepper.
  2. Combine lettuce, garbanzo beans, bell pepper, red onion, fennel, feta cheese, salami, and sliced olives in large bowl. Pour dressing over; toss to coat. Mound salad on platter and serve.

Tags

    Salad Bean Olive No-Cook Picnic Lunch Buffet Feta Meat Fennel Lettuce Bon Appétit Vermont Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
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