6 tablespoons olive oil
3 tablespoons white wine vinegar
1 teaspoon dried oregano
1 small garlic clove, minced
6 cups chopped romaine lettuce
1 15 1/2-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
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.
Makes 6 servings
To make this a substantial main course, add 1 1/4 pounds cooked shrimp.