Greek-Italian Chopped Salad

Greek-Italian Chopped Salad
Greek-Italian Chopped Salad
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: -
  • Total Time: -
  • Served Person: Makes 6 servings
Greek Italian 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
  • 1 teaspoon dried oregano
  • 6 tablespoons olive oil
  • 3 tablespoons white wine vinegar
  • 6 cups chopped romaine lettuce
  • 1/4 cup sliced pitted kalamata olives
  • 1 small garlic clove, minced
  • 1 red bell pepper, diced
  • Carbohydrate 24 g(8%)
  • Cholesterol 23 mg(8%)
  • Fat 22 g(34%)
  • Fiber 7 g(28%)
  • Protein 10 g(21%)
  • Saturated Fat 5 g(27%)
  • Sodium 501 mg(21%)
  • Calories 328

Preparation 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.

Preparation 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.

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