Greek-italian chopped salad
DRESSING 6 tablespoons olive oil 3 tablespoons white wine vinegar 1 teaspoon dried oregano 1 small garlic clove, minced SALAD 6 cups chopped romaine lettuce 1 15½-ounce can garbanzo beans (chickpeas), drained 1 red bell pepper, diced 1 cup very thinly sliced red onion 1 cup very thinly sliced fresh fennel bulb ½ cup crumbled feta cheese (about 3 ounces) 2 ounces thinly sliced Italian Genoa salami, cut into strips ¼ cup sliced pitted Kalamata olives
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