Greek-Italian Chopped Salad

Name: Greek-Italian Chopped Salad
Yield: 6 Servings
Ingredients: 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

By Steve Silverman of South Burlington VT

April 6, 2008

Recipe notes