Mediterranean Iceberg Salad

Name: Mediterranean Iceberg Salad
Ingredients: 1 head iceberg lettuce, washed and dried; 1 pint grape tomatoes, halved; 1 medium cucumber, peeled, deseeded and sliced; 3-4 scallions, chopped; 1 cup imported black pitted olives; 1 cup crumbled feta cheese; 1 can (about 15 ounces) chick peas, rinsed and drained; 1 small red bell pepper, deseeded and chopped; 1/2-2/3 cup vinaigrette dressing; 1/2 teaspoon zatar (found in the spice aisle) or substitute 2 teaspoons chopped fresh oregano

From: Stamford Advocate

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Ingredients

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1

1 head iceberg lettuce, washed and dried
1 pint grape tomatoes, halved
1 medium cucumber, peeled, deseeded and sliced
3-4 scallions, chopped
1 cup imported black pitted olives
1 cup crumbled feta cheese
1 can (about 15 ounces) chick peas, rinsed and drained
1 small red bell pepper, deseeded and chopped
1/2-2/3 cup vinaigrette dressing
1/2 teaspoon zatar (found in the spice aisle) or substitute 2 teaspoons chopped fresh oregano

Instructions

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1

Tear the lettuce leaves into pieces and place in a bowl.

2

Add the tomatoes, cucumber, scallions, olives, feta cheese, chick peas and bell pepper and toss ingredients to distribute them evenly.

3

Pour about 1/2 cup vinaigrette dressing over the salad and toss, adding more dressing if desired.

4

Sprinkle with zatar, toss and serve.

5

Makes 4-6 servings

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