Mediterranean Chopped Salad

Mediterranean Chopped Salad
Serves 6 to 8
One head Romaine lettuce, washed, spun dry and chopped into 1/2-inch ribbons
1/2 cup finely chopped fennel
2 white scallions, finely chopped
One 14.5-ounce can garbanzo or small white beans, rinsed and drained
1 European cucumber, scrubbed, and finely chopped
1 cup pitted Kalamata olives, chopped
1 1/2 cups crumbled feta cheese
1 cup olive oil
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
2 cloves garlic, minced
1/4 cup finely chopped fresh oregano
2 tablespoons chopped basil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1. In a large salad bowl, combine the lettuce, fennel, scallions, beans, cucumber, olives and cheese.
in a smaller bowl, combine the oil, vinegar, lemon juice, garlic, oregano, basil, salt and pepper, whisking until combined. Pour the mixture over the salad and toss to combine.
2. Cook’s Note: Chopped salads are great for using up leftovers; add cooked chicken, and your favorite vegetables to the mix.
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Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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