Name: Greek-Italian Chopped Salad
Yield: Makes 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

Steve Silverman of South Burlington, Vermont, writes: "In my cooking I tend to be very quick and health-conscious. During the summer, my wife, Mary, and I usually grill chicken or fish and make salads. I'll use whatever fresh vegetables and ingredients I have on hand and come up with a wonderful meal for the two of us."

To make this a substantial main course, add 1 1/4 pounds cooked shrimp.

Recipe notes

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