Mediterranean Salad with Zesty Lemon Vinaigrette

By Lv2Cook

Ingredients

• 2 cups cut (2-inch) green beans
• 2 cups chopped tomatoes
• 1 (15-ounce) can no-salt-added chickpeas (garbanzo beans) rinsed and drained
• 1 (4-ounce) package crumbled Feta cheese
• Zesty Lemon Vinaigrette
• 1 (1 1/4-pound) eggplant cut into 12 (1/4-inch-thick) slices
• Cooking spray
• 6 slices (1/4-inch-thick) zucchini
• 6 red bell pepper rings
• 6 green bell pepper rings
• 2 cups thinly sliced fennel bulb (about 1 large)
• 4 cups gourmet salad greens
• 2 cups plain croutons
• ZESTY LEMON VINAIGRETTE
• 1/2 cup lemon juice
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons water
• 1 tablespoon chopped fresh oregano
• OR
• 1 teaspoon dried oregano
• 1 tablespoon olive oil
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon fennel seeds crushed
• 1/4 teaspoon crushed red pepper
• 2 garlic cloves minced

Details

Servings 1

Preparation

Step 1

Steam green beans, covered, 3 minutes or until tender. Rinse under cold water; drain well. Combine beans, tomatoes, chickpeas, Feta cheese, and 1/4 cup Zesty Lemon Vinaigrette.

Arrange eggplant slices in a single layer on a baking sheet coated with cooking spray. Brush eggplant with Zesty Lemon Vinaigrette. Broil 12 minutes or until lightly browned. Remove from baking sheet; let cool.

Arrange 2 eggplant slices, 1 zucchini slice, 1 each red and green pepper ring, and about 1/3 cup fennel slices among 6 plates. Top each with 2/3 cup green bean mixture, 2/3 cup greens, and 1/3 cup croutons. Drizzle with remaining vinaigrette.

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To Make Zesty Lemon Vinaigrette

Combine all ingredients in a jar. Cover jar tightly, and shake vinaigrette vigorously.

Serving Size: 1 tablespoon