Ingredients
3
tbsp white wine vinegar
1
small garlic clove, minced
6
cups chopped romaine lettuce
1
15 1/2-ounce can garbanzo beans (chickpeas), drained
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
Directions
1.
Whisk oil, vinegar, oregano, and garlic in small bowl to blend. Season dressing to taste with salt and pepper.
2.
Combine lettuce, garbanzo beans, bell pepper, red onion, fennel, feta cheese, salami, and sliced olives in large bowl. Pour dressing over; toss to coat. Mound salad on platter and serve.
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