Latin Style Chopped Salad
Makes 12 servings
4 heads romaine lettuce hearts, shredded
4 ounces crumbled queso fresco cheese (or substitute feta)
1 can (20 ounces) garbanzo beans, drained
1 pint grape tomatoes, quartered
1/2 cup sliced black olives
1 can (14 ounces) hearts of palm, sliced into 1/2-inch rounds
1/2 medium red onion, peeled and shaved thin
1/4 cup fresh oregano leaves, cleaned, stemmed and slightly chopped
1/4 cup fresh Italian flat leaf parsley, cleaned, stemmed and slightly
chopped
Juice of 2 lemons
1/4 cup extra virgin olive oil
1 tablespoon salt
1 teaspoon fresh ground black pepper
Toss all ingredients together except salt and pepper, in a large bowl.
Season to taste with the salt and pepper.
Serve immediately.
Sources: Douglas Rodriguez and the Wine Market Council. via The Daily
Oklahoman Newspaper
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