
Mediterranean Chopped Salad

COMBINE lettuce, tomatoes, cucumber, chickpeas and olives in large bowl. TOP with feta cheese.
WHISK together vinegar, parsley, chives and mustard in small bowl. ADD olive oil slowly, whisking until combined.
TOSS salad lightly with dressing and DIVIDE evenly among 4 dinner plates. TOP with eggs.
hard-boiled large EGGS, cooled to room temperature, peeled and quartered |
4
|
packed chopped romaine lettuce hearts |
6 cups
|
halved cherry tomatoes |
1 cup
|
chopped cucumber |
1 cup
|
canned chickpeas, rinsed and drained |
1 cup
|
pitted quartered Kalamata olives |
1/4 cup
|
crumbled feta cheese |
1/4 cup
|
red wine vinegar |
2 Tbsp.
|
each finely chopped fresh parsley and chives |
1 Tbsp.
|
Dijon mustard |
1 tsp.
|
extra-virgin olive oil |
1/4 cup
|