Alfresco Layered Salad

• 1 3/4 cups chickpeas, drained and rinsed
• 4 cups chopped dandelion greens
• 1 cup pitted, coarsely chopped, oil-cured olives
• 1 cup thinly sliced red onion
• 4 navel oranges, peeled, halved and thinly sliced
• 1 cup low-fat Swiss-style cheese or goat gouda cheese
• 1 cup coarsely chopped toasted pecans
• 2 cups diced fennel
• 5 Tbs. extra virgin olive oil
• 13 cup sherry vinegar
• 6 Tbs. chopped fresh mint
• Salt and freshly ground black pepper to taste

1. To make Salad: Layer ingredients in 3-quart, straight-sided glass bowl, starting with chickpeas, then in order spread one-third dandelion greens followed by all olives and onions.
2. Top with another one-third greens and with half orange slices.
3. Sprinkle cheese over oranges, and top with nuts and fennel.
4. Cover salad with remaining oranges and greens.
5. To make Dressing: Whisk dressing ingredients together until well blended.
6. Drizzle over salad, and serve.

chickpeas, dandelion greens, oil, red onion, oranges, lowfat, pecans, fennel, extra virgin olive oil, sherry vinegar, fresh mint, salt

Taken from www.vegetariantimes.com/recipe/alfresco-layered-salad/ (may not work)