Greek Garden Salad With Dressing

• 3 cups torn romaine
• 1 plum tomato, sliced
• 1/2 cup julienned sweet red pepper
• 1/2 cup sliced seeded peeled cucumber
• 1/3 cup garbanzo beans or chickpeas, rinsed and drained
• 1/4 cup sliced fennel bulb
• 1/4 cup chopped celery
• 6 pitted ripe or Greek olives
• 1 green onion, thinly sliced
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 teaspoon minced fresh cilantro
• 1 teaspoon water
• 1/2 teaspoon minced fresh mint or 1/8 teaspoon dried mint
• 1/2 teaspoon minced fresh oregano or 1/8 teaspoon dried oregano
• 1/2 teaspoon grated lemon peel
• Dash each salt and pepper
• 1 tablespoon crumbled reduced-fat feta cheese

1. In a large serving bowl, combine the first nine ingredients.
2. For dressing, in a small bowl, whisk the lemon juice, oil, garlic, cilantro, water, mint, oregano, lemon peel, salt and pepper. Pour over salad; toss to coat. Sprinkle with cheese.

torn romaine, tomato, sweet red pepper, cucumber, garbanzo beans, fennel bulb, celery, olives, green onion, lemon juice, olive oil, garlic, fresh cilantro, water, fresh mint, fresh oregano, salt, feta cheese

Taken from www.tasteofhome.com/recipes/greek-garden-salad-with-dressing/ (may not work)