Print This Recipe

Print
Mediterranean Chopped Salad

Mediterranean Chopped Salad

Everyday Food, March 2009 http://www.marthastewart.com/317639/mediterranean-chopped-salad
3.63158
Rated
72.6316100(19)19
  • Yield Serves 2

Ingredients

    • 2 tablespoons olive oil
    • 2 tablespoons white-wine vinegar
    • 2 teaspoons grainy mustard
    • Coarse salt and ground pepper
    • 1 small head romaine lettuce, sliced
    • 1/2 cup chopped oil-packed roasted red peppers, drained
    • 1/2 cup roasted almonds, chopped
    • 1 can (15 ounces) chickpeas, rinsed and drained
    • 1 orange bell pepper (ribs and seeds removed), cut into 1-inch pieces

Directions

  1. In a small bowl, whisk together oil, vinegar, and mustard; season with salt and pepper. Divide dressing between 2 small airtight containers. Divide lettuce, roasted peppers, almonds, chickpeas, and bell pepper between 2 medium airtight containers. Refrigerate, up to overnight. To serve, pour dressing over salad, seal, and shake to combine.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.