GREEK-ITALIAN CHOPPED SALAD

FOR THE DRESSING:
6 tablespoons olive oil
3 tablespoons white wine vinegar
1 teaspoon dried oregano
1 small garlic clove, minced
Salt and pepper to taste
FOR THE SALAD:
6 cups chopped romaine lettuce
1 can (15 1/2 ounces) garbanzo beans (chickpeas), drained
1 red or other color combination bell pepper, diced
1 cup very thinly sliced red onion
1 cup very thinly sliced fresh fennel bulb
1/2 cup (about 3 ounces) crumbled feta cheese
2 ounces thinly sliced Italian Genoa salami, cut into strips
1/4 cup sliced pitted Kalamata olives
1 1/4 pounds cooked shrimp (optional)

Whisk until, vinegar, oregano, and garlic in small bowl to blend. Season dressing to taste with salt and pepper.

In large bowl, combine lettuce, garbanzo beans, bell pepper, red onion, fennel, feta cheese, salami, sliced olives and cooked shrimp, if desired.

Pour dressing over; toss to coat. Mound salad on platter and serve.

Makes 6 servings
Adapted from source: Bon Appetit magazine