Greek-Italian Chopped Salad
Bon Appétit | June 2003
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."
To make this a substantial main course, add 1 1/4 pounds cooked shrimp.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1 teaspoon dried oregano
- 6 tablespoons olive oil
- 1/2 cup crumbled feta cheese
- 1 small clove garlic minced
- 1 red bell pepper diced
- 6 cups romaine lettuce chopped
- 3 tablespoons white wine vinegar
- 15 1/2 ounce can garbanzo beans (chickpeas) drained
- 1 cup red onion very thinly sliced
- 1 cup fresh fennel bulb very thinly sliced
- 2 ounces thinly sliced italian genoa salami cut into strips
- 1/4 cup sliced pitted kalamata olives
- Carbohydrate 8.74440999983074 g
- Cholesterol 11.125 mg
- Fat 6.35641666808667 g
- Fiber 3.09599991151205 g
- Protein 3.35709999997067 g
- Saturated Fat 2.37403333352609 g
- Serving Size 1 1 Serving (172g)
- Sodium 165.00883333345 mg
- Sugar 5.6484100883187 g
- Trans Fat 0.398596666701354 g
- Calories 103 calories
Whisk oil, vinegar, oregano, and garlic in small bowl to blend. Season dressing to taste with salt and pepper. 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.
