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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Elaine Sweet of Dallas, Texas teams summer dinners with this Italian-style salad. With its tangy homemade dressing, it offers a terrific flavor that's sure to become a staple in your home. Ingredients:
3 cups torn romaine |
1 cup finely chopped cabbage |
1 cup garbanzo beans or chickpeas, rinsed and drained |
2 celery ribs, chopped |
1/2 cup chopped sweet red pepper |
1/2 cup chopped red onion |
1/2 small fennel bulb, thinly sliced |
1/3 cup chopped green pepper |
2 tablespoons greek olives, halved |
dressing: |
2 tablespoons red wine vinegar |
1 tablespoon olive oil |
2 teaspoons lemon juice |
1-1/2 teaspoons dijon mustard |
1 garlic clove, minced |
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano |
1/4 teaspoon salt |
1/4 teaspoon pepper |
fennel fronds for garnish, optional |
Directions:
1. In a large bowl, combine the first nine ingredients. For dressing, in a small bowl, whisk the vinegar, oil, lemon juice, mustard, garlic, oregano, salt and pepper. Pour over salad and toss to coat. Garnish with fennel fronds if desired. Serve immediately. Yield: 6 servings.
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