Greek-Italian Chopped Salad

By bakers_delight85

Adding a pound or so of cooked shrimp turns this salad into supper.

Ingredients

• 6 Tbsp. olive oil
• 3 Tbsp. white wine vinegar
• 1 tsp. dried oregano
• 1 garlic clove, minced
• 6 cups chopped romaine lettuce
• 1 15- to 16-ounce can garbanzo beans (chickpeas), drained
• 1 red bell pepper, diced
• 1 cup very thinly sliced red onion
• 1 cup very thinly sliced fresh fennel bulb
• 1/2 cup crumbled feta cheese (about 3 ounces)
• 2 ounces thinly sliced Italian Genoa salami, cut into strips
• 1/4 cup sliced pitted Kalamata olives

Preparation

Step 1

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. Season with salt and pepper. Mound salad on platter and serve.