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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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âMy Italian-American mother and Syria-American father merged their skills to create this delicious salad. We still grow most of the ingredients and serve this often,â writes Weda Mosellie from Phillipsburg, New Jersey. Ingredients:
3 cups torn romaine |
1 plum tomato, sliced |
1/2 cup julienned sweet red pepper |
1/2 cup sliced seeded peeled cucumber |
1/3 cup garbanzo beans or chickpeas, rinsed and drained |
1/4 cup sliced fennel bulb |
1/4 cup chopped celery |
6 pitted ripe or greek olives |
1 green onion, thinly sliced |
dressing: |
2 tablespoons lemon juice |
1 tablespoon olive oil |
1 garlic clove, minced |
1 teaspoon minced fresh cilantro |
1 teaspoon water |
1/2 teaspoon minced fresh mint or 1/8 teaspoon dried mint |
1/2 teaspoon minced fresh oregano or 1/8 teaspoon dried oregano |
1/2 teaspoon grated lemon peel |
dash each salt and pepper |
1 tablespoon crumbled reduced-fat feta cheese |
Directions:
1. In a large serving bowl, combine the first nine ingredients.
2. For dressing, in a small bowl, whisk the lemon juice, oil, garlic, cilantro, water, mint, oregano, lemon peel, salt and pepper. Pour over salad; toss to coat. Sprinkle with cheese. Yield: 4 servings.
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