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Crunchy, sturdy romaine lettuce holds up well as the base for this salad. The flavors are bright, fresh, briny, and herby—even after 3 or 4 days. Be sure the lettuce is well-dried before assembling the salads; wet leaves tend to sog out quickly. For a heartier salad, you can add 4 ounces of cooked chicken breast or shrimp; the chicken will add 187 calories and 35g protein, and the shrimp will contribute 135 calories and 26g protein.

Ann Taylor Pittman
This Story Originally Appeared On cookinglight.com

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Credit: Greg DuPree

Recipe Summary

active:
20 mins
total:
20 mins
Yield:
Serves 4 (serving size: about 3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Arrange 1 1/2 cups lettuce and 2 tablespoons onion in each of 4 (4-cup) bowls or containers. Top each serving with 1/3 cup chickpeas, 1/2 cup tomatoes, 1/2 cup cucumber, 4 olives, and 2 cheese slices.

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  • Whisk together oil, vinegar, oregano, pepper, salt, and garlic in a small bowl. Serve about 2 tablespoons dressing with each salad.

Nutrition Facts

384 calories; fat 25g; saturated fat 6g; protein 12g; carbohydrates 29g; fiber 7g; sugars 7g; sodium 584mg.
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