This is a great summer recipe adapted from The Canyon Ranch Cookbook and quite versatile. You can omit or add ingredients as you wish and it keeps well in the refrigerator for a few days. My suggestion is to add the chopped Romaine lettuce just prior to serving as it can get soggy. Tonight I made this and did not add garbanzo beans but rather a 15 oz. can of small Mexican white beans. We have romaine, oregano and basil growing in our garden and ready to pick......so, so good! In a month or so the tomatoes, cucumbers and peppers will be ready.
2 tablespoons red wine vinegar
1/2 teaspoon sea salt
3/4 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
1 large head romaine lettuce, chopped
1/2 cup diced cucumber
1/2 cup diced red bell pepper
1/4 cup diced yellow bell pepper
1/4 cup diced carrots
1/4 cup diced red onion
1/4 cup diced black olives
3/4 teaspoon chopped fresh oregano
2 teaspoons 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
1. In a small bowl, combine red wine vinegar, salt and pepper. Add olive oil and beat well.
2. In a large bowl, combine remaining ingredients. Add salad dressing and toss lightly. Divide equally into salad bowls.