Pick up stuffed grape leaves, marinated mushrooms and crusty bread from the deli to round out the menu. Finish with an almond tart and brandied espresso.
Recipe information
Total Time
45 minutes
Yield
2 servings; can be doubled
Ingredients
1/2 cup purchased balsamic vinaigrette
3 tablespoons chopped fresh mint
1 1/3 cups drained canned garbanzo beans (chickpeas)
5 ounces mixed baby lettuces
1 large orange, peeled, sliced into thin rounds
1 1/3 cups diced feta cheese (about 6 ounces)
1/2 cup pitted Kalamata olives or other brine-cured black olives
Preparation
Whisk vinaigrette and mint in large bowl to blend; mix in garbanzo beans. Set aside 10 minutes. Add lettuces to mixture in bowl and toss to coat. Divide salad between 2 large plates. Top with orange rounds, feta cheese and olives.
