Meditterrean Salad

Found this tasty salad recipe at Cooking Light

Ingredients

  • Vinaigrette:
  • 3  tablespoons  red wine vinegar
  • 2  tablespoons  water
  • 1  teaspoon  dried oregano
  • 1  teaspoon  freshly ground black pepper
  • 1  teaspoon  Dijon mustard
  • 1/2  teaspoon  kosher salt
  • 2  garlic cloves, chopped
  • 3  tablespoons  extra-virgin olive oil
  • Salad:
  • 2  cups  sliced fennel bulb (about 1 medium)
  • 1 1/2  cups  thinly sliced red onion
  • 1  cup  pitted ripe olives, halved
  • 3/4  cup  chopped fresh flat-leaf parsley
  • 1/2  cup  (2 ounces) crumbled feta cheese
  • 1  (15.5-ounce) can cannellini beans, rinsed and drained
  • 6  plum tomatoes, quartered
  • 2  tablespoons  sunflower seeds

Preparation

1. To prepare vinaigrette, combine first 7 ingredients in a small bowl. Gradually add oil, stirring with a whisk until blended.

2. To prepare salad, combine fennel and the next 6 ingredients (through tomatoes) in a large bowl. Drizzle vinaigrette over salad, tossing until well combined. Sprinkle with sunflower seeds. Cover and chill at least 1 hour.

Nutritional Information

Calories:
119
Fat:
8.1g (sat 1.8g,mono 4.5g,poly 1.5g)
Protein:
3.2g
Carbohydrate:
10g
Fiber:
3.1g
Cholesterol:
5mg
Iron:
1.7mg
Sodium:
346mg
Calcium:
74mg
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