Makes four servings
For the dressing:
- 2 tbs. red wine vinegar
- 1⁄2 tsp. salt
- 1⁄4 tsp. black pepper
- 2 tbs. olive oil
For the salad:
- 1 large head romaine lettuce, chopped
- 1⁄2 cup peeled and diced cucumber
- 1⁄2 cup diced red bell pepper
- 1⁄4 cup diced yellow bell pepper
- 1⁄4 cup peeled and diced carrots
- 1⁄4 cup diced red onion
- 1⁄4 cup diced black olives
- 3⁄4 tsp. chopped fresh oregano
- 2 tsp. chopped fresh basil
- 3⁄4 cup diced tomato
- 3⁄4 cup cooked white beans
- 1⁄2 cup cooked garbanzo beans
- 1⁄2 cup chopped hearts of palm
Directions
- In a small bowl, combine red wine vinegar, salt and pepper.
- Add olive oil and beat well with a wire whip.
- In a large bowl, combine salad ingredients.
- Add salad dressing and toss lightly. Divide equally into large salad bowls.
Recipe excerpted from Canyon Ranch Cooks by Barry Correia and Scott Uehlein (Rodale, 2003).