Mediterranean Chopped Salad

A chopped salad filled with Mediterranean vegetables and tossed with a simple vinaigrette

By Liz Berg

Ingredients
For salad:
  •  2-3 heads of Romaine lettuce, chopped into strips
  •  1 cup of grape tomatoes, cut in half
  •  1 cup of Persian (mini cucumbers), unpeeled, chopped
  •  ¼ cup of finely diced red onions*
  •  ¼ cup sliced, pitted kalamata olives
  •  ½ cup diced red peppers
  •  1/3 cup crumbled Feta cheese or 1/2 cup cubed fresh mozzarella
For vinaigrette:
  •  3 tablespoons freshly squeezed lemon juice
  •  1 teaspoon Dijon mustard
  •  1 tablespoon honey
  •  ¼ kosher salt
  •  ¼ feshly ground black pepper
  •  ½ cup extra virgin olive oil
Instructions
  1. Toss together all salad ingredients in a large bowl or line them up on a rectangular platter.
  2. Before serving, whisk together lemon juice, mustard, honey, salt, and pepper.
  3. Drizzle in olive oil while whisking constantly.
  4. Pour about half over salad and toss. Add more vinaigrette if desired.
Notes
* Soak onions in ice water for about 15 minutes to soften their bite. Drain and let drain on paper towels.
May also add artichoke hearts, capers, chickpeas/garbanzo beans, sundried tomatoes, etc.

Nutrition Information: Yield: 6 Serving Size: 1
Amount Per Serving: 
Calories: 252
Total Fat: 20g
Saturated Fat: 6g
Trans Fat: 0g
Unsaturated Fat: 13g
Cholesterol: 24mg
Sodium: 382mg
Carbohydrates: 11g
Fiber: 4g
Sugar: 4g
Protein: 9g

Visit Liz's blog, thatskinnychickcanbake.com, for more tips and delicious recipes!