Mediterranean Chopped Salad - cooking recipe

Ingredients

For the vinaigrette
1/4 cup red wine vinegar
2 tablespoons freshly squeezed orange juice
1 tablespoon Dijon mustard
1 small shallot, minced
1 garlic clove, minced
1/2 cup extra virgin olive oil
kosher salt, to taste
crushed red pepper flakes, to taste
1 tablespoon chopped mint
1 tablespoon chopped dill
2 tablespoons chopped chives
For the salad
2 heads romaine lettuce, chopped into 1/2-inch pieces
1/4 cup kalamata olive, pitted and halved
8 ounces feta, cut into 1/4-inch pieces
1/4 teaspoon dried oregano
1/4 red onion, sliced thin and soaked in water
2 Persian cucumbers, cut into 1/4-inch pieces
1/2 cup halved cherry tomatoes
1 (15 ounce) can cannellini beans, drained and rinsed
kosher salt, to taste
ground black pepper, to taste

Preparation

To make the vinaigrette: In a small bowl, whisk together the vinegar, orange juice, Dijon mustard, shallot and garlic. Slowly whisk in the oil until the vinaigrette is emulsified. Season with salt and crushed red pepper to taste and then fold in the herbs. Store in an airtight container and refrigerate until ready to serve.
To make the chopped salad: In a large bowl gently toss together all the ingredients. Season the salad with salt, pepper, dried oregano and crushed red pepper flakes to taste. Dress the salad with the vinaigrette and serve immediately.
Nutrition Info Per Serving.
Calories: 606.
Total Fat: 45 grams.
Saturated Fat: 13 grams.
Total Carbohydrate: 36 grams.
Sugars: 11 grams.
Protein: 20 grams.
Sodium: 902 milligrams.
Cholesterol: 50 milligrams.
Fiber: 13 gram.