Mediterranean Chop Salad

Summer's in full swing, and this satisfying salad is a great way to beat
the heat!

Mediterranean Chop Salad
from Campbell's Kitchen

Prep Time: 25 min.

3 ribs celery, sliced or 1 cup sliced fennel
1 cup chopped roasted red or yellow peppers
1 large seedless cucumber, peeled and chopped
1/2 cup chopped pitted ripe olives
1/2 cup prepared balsamic vinaigrette salad dressing
1 pkg. (12 oz.) hearts of romaine, rinsed and chopped
1 box (6 oz.) Pepperidge Farm® Croutons, any variety
 Freshly ground black pepper
 Parmesan cheese shavings

Directions:
 MIX celery, peppers, cucumber, olives and dressing in large serving
bowl. Cover and refrigerate until serving time.
 TOSS chopped lettuce, croutons and dressing mixture just before
serving. Sprinkle with black pepper and Parmesan cheese.
Serves 8 to 10.

Kitchen Clip:
You can use black or green olives for this recipe. For a true
Mediterranean flair, use pitted Kalamata olives, which have a stronger
flavor than ordinary black olives.
Received on Wed Aug 8 18:39:09 2007