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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 2 |
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Pick up stuffed grape leaves, marinated mushrooms and crusty bread from the deli to round out the menu. Finish with an almond tart and brandied espresso. Ingredients:
1/2 cup purchased balsamic vinaigrette |
3 tablespoons chopped fresh mint |
1 1/3 cups drained canned garbanzo beans (chickpeas) |
5 ounces mixed baby lettuces |
1 large orange, peeled, sliced into thin rounds |
1 1/3 cups diced feta cheese (about 6 ounces) |
1/2 cup pitted kalamata olives or other brine-cured black olives |
Directions:
1. Whisk vinaigrette and mint in large bowl to blend; mix in garbanzo beans. Set aside 10 minutes. Add lettuces to mixture in bowl and toss to coat. Divide salad between 2 large plates. Top with orange rounds, feta cheese and olives.
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