Latin-style Chopped Salad

Latin Style Chopped Salad

Makes 12 servings

4 heads romaine lettuce hearts, shredded 4 ounces crumbled queso fresco cheese (or substitute feta) 1 can (20 ounces) garbanzo beans, drained 1 pint grape tomatoes, quartered 1/2 cup sliced black olives 1 can (14 ounces) hearts of palm, sliced into 1/2-inch rounds 1/2 medium red onion, peeled and shaved thin 1/4 cup fresh oregano leaves, cleaned, stemmed and slightly chopped 1/4 cup fresh Italian flat leaf parsley, cleaned, stemmed and slightly chopped Juice of 2 lemons 1/4 cup extra virgin olive oil 1 tablespoon salt 1 teaspoon fresh ground black pepper

Toss all ingredients together except salt and pepper, in a large bowl; season to taste with the salt and pepper. Serve immediately.

Sources: Douglas Rodriguez and the Wine Market Council. via The Daily Oklahoman Newspaper

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