Mediterranean Chopped Salad

Mediterranean Chopped Salad
Source: Cooking Light, SEPTEMBER 2007

Can also be the basis for a main dish salad; simply add garbanzo beans and crumbled feta.

Ingredients
2 cups chopped red bell pepper
2 cups chopped zucchini
1 cup chopped yellow or orange bell pepper
1 cup chopped seeded tomato
1/3 cup chopped red onion
1/4 cup minced fresh flat-leaf parsley
2 tablespoons red wine vinegar
1 tablespoon extravirgin olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
6 cups chopped romaine lettuce

Instructions
Combine the first 10 ingredients in a large bowl; toss well. Cover and chill up to 1 hour. Arrange 1 cup lettuce on each of 6 small plates; top each serving with 2 cups bell pepper mixture. Serve immediately.

Yield: 6 servings

CALORIES 67 FAT 2.8g FIBER 3.4g POINTS 1