- 1 pkg (9 oz each) romaine lettuce, coarsely chopped
- 1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, drained
- 1 can (15 oz each) garbanzo beans, drained, rinsed
- 1 can (3.8 oz each) sliced ripe olives, drained
- 2/3 cup crumbled feta cheese
- 1/2 cup chopped red onion
- 2 tablespoons red wine vinegar
|Serving Size||4 servings (2 cups each)|
- Place all ingredients in large bowl. Toss together.
|Amount per Serving|
|% Daily Value*|
|Total fat||11 g||17%|
|Saturated fat||4 g||19%|
|Dietary fiber||6 g||24%|
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I have added chopped cabbage, peppers,cherry tomatoes and slivered almonds,dried cranberries, balsamic vinegar with olive oil. I will try the canned tomatoes next time.
excellent salad....loved the fact that it didn't have a "dressing" so to speak. I used kalamata olives instead of plain black olives. I added chopped red pepper and grape tomato halves. This was a great side dish for our grilled chicken tonight!
My husband and I are always looking for new recipes and this one was definitely a hit at my house! It's super quick, easy and very delicious!
My husband and I are always trying new recipes and this was a hit in my house! It's super quick, easy and very delicious!
This salad is the perfect summer lunch AND a great option for those of us watching our waistlines :-) I opted for whole kalamata olives (YUM) and mixed the red wine vinegar with a little olive oil and Mediterranean seasoning to beef up the dressing. I'm not a huge fan of garbanzo beans, but they add a nice touch of protein. I would prefer fresh tomatoes in this salad (and some cucumber) but all in all, it's an easy, satisfying dish.
Nice and easy salad for these horribly hot summer days, but it is definitely more "adult friendly" than kid friendly. I have a husband who loves olives and onions ... and kids who hate garbanzo beans, olives, onions, and sometimes lettuce. BUT, I tried this anyway in an effort to keep exposing them to various salads/vegetables in hopes that one day they'll fall in love. To make the salad a little more accessible for everyone's likes and dislikes, I served this "de-constructed," with all of the ingredients in little bowls. We were all able to make our own salads, adding what we liked and leaving off what we didn't. This method worked REALLY well for the kids and there was no complaining about any element. I did make one ingredient switch, choosing cannellini beans over garbanzo (personal preference here).