Greek Chopped Salad

By Rander9576

Ingredients

• Serves 2
• 3/4 Tbsp reduced-sodium chicken broth
• 1/2 Tbsp red wine vinegar
• 1/2 tsp honey
• 1/4 tsp Dijon Mustard
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 3/4 Tbsp olive oil
• 1/2 Tbsp uncooked shallot(s), minced
• 1/4 Tbsp dill, minced (plus extra for garnish)
• 3/4 tsp minced garlic
• 1/4 medium English cucumber(s), diced
• 1/4 medium yellow pepper(s), seeded, diced
• 1/4 medium orange bell pepper, seeded, diced
• 1/2 cup(s)grape tomatoes, halved
• 1/2 cup(s)uncooked celery, chopped
• 1/4 cup(s)canned drained chickpeas, rinsed and drained
• 1/8 cup(s), chopped uncooked red onion(s), or diced
• 2 cup(s)romaine lettuce, thinly sliced
• 5 large olive(s), Kalamata, chopped
• 2 oz President Cheese, Feta, Fat Free

Preparation

Step 1

Whisk together broth, vinegar, honey, mustard, garlic, salt and pepper in a medium bowl. Slowly drizzle in oil, whisking constantly, until mixture is thick and creamy; stir in shallots, dill and garlic.

Combine cucumber, peppers, tomatoes, celery, chickpeas and onions in a large bowl; toss well with vinaigrette.

To serve, spoon 1 heaping c chopped salad over 1 c romaine on each serving plate; garnish each with 1 1/2 Tbsp feta, 1 1/2 Tbsp olives and some dill.

Serving size: 1 salad