Mediterranean Chop Salad

January 28, 2014

Roasted red peppers, olives, Parmesan cheese and a flavorful balsamic vinaigrette add savory Mediterranean flavor to this easy-to-make salad

3 stalks celery, sliced (about 1 1/2 cups) or 1 cup sliced fennel
1 cup chopped roasted red or yellow peppers
1 large seedless cucumber, peeled and chopped (about 1 2/3 cups)
1/2 cup chopped pitted ripe olives
1/2 cup prepared balsamic vinaigrette salad dressing
1 package (12 ounces) hearts of romaine, chopped (about 8 cups)
1 box (5.5 ounces) Pepperidge Farm® Seasoned Croutons (your favorite variety)
Freshly ground black pepper
Parmesan cheese shavings

Stir the celery, peppers, cucumber, olives and dressing in a large serving bowl. Cover and refrigerate until serving time. 2 Add the lettuce and croutons to the dressing mixture just before serving and toss to coat. Season with the black pepper. Top with the cheese.

Nutritions

Calories
231

Sodium
820mg
34% DV

Fat
13g
20% DV

Protein
4g
9% DV

Carbs
25g
8% DV

Fiber
4g
18% DV